White Chicken Enchilada Dip Recipe

I love how quick and easy this dip is. It’s perfect for whipping up just before the party starts. Make game days, birthday parties, and all other celebrations instantly more delicious with a batch of white chicken enchilada dip!

How to Store and Reheat

Store leftover white chicken enchilada dip in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 20-30 minutes, or until warmed through and bubbling.

How to Make White Chicken Enchilada Dip Step by Step

Mix the Filling: Preheat oven to 375°F. Spray a 2-quart baking dish with nonstick spray. Set aside. In a large bowl, mix 2½ cups of shredded chicken, 10 ounces of green enchilada sauce, 4.5 ounces of chopped green chiles, 1 cup of sour cream, 4 ounces of cream cheese, ¾ cup Monterey jack cheese, 1 teaspoon of ground cumin, ½ teaspoon of chili powder, and ¼ teaspoon of salt together. Spread the Filling: Transfer the mixture to the prepared baking dish. Spread into an even layer. Top and Bake: Top with the remaining ½ cup of shredded cheese and bake for 20-25 minutes, until bubbling and hot. Allow to cool for 5 minutes, garnish with cilantro and green onions, and serve with tortilla chips.