All the best stuff of a classic enchilada in a hot and cheesy dip you can pile onto a tortilla chip with lots of sour cream. The Hiland Dairy Cream Cheese makes this dip recipe super creamy along with the beans, corn, tomatoes, enchilada sauce, shredded chicken and, of course, cheese!
One of the best things about this Chicken Enchilada Dip recipe is just how easy it is to make. Simple ingredients, nothing fancy.
All you need to do is make everything as normal, without the cheese on top, and then cover and store in the fridge for up to 2 days before cooking.
Day of Making: Remove from the fridge and preheat the oven to 400 and bake for about 15 minutes. Remove from the oven and add the shredded cheese to the top and back in the oven for another 10-12 minutes until the cheese is all melted.
You can substitute a lot of different items in this dip to create different flavors and make it your own.
Ground Beef: Swap the shredded chicken for ground beef. Cook ground beef thoroughly and then add to the mixture and mix in. Great addition!
Vegetarian: Make this Enchilada Dip vegetarian friendly by omitting the chicken. You can add more beans if you desire, too.
Spices: Kick up the spice factor and add chili pepper, jalapenos, or a spicy enchilada sauce.
And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).
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