Delicious chicken enchilada dip served with crispy homemade tortilla chips.

Chicken Enchilada Dip with Homemade Tortilla Chips

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why make this recipe

Chicken Enchilada Dip with Homemade Tortilla Chips is a fun and easy dish perfect for parties, game nights, or any gathering. It combines creamy, cheesy goodness with a touch of spice, making it a crowd-pleaser. Homemade tortilla chips are the perfect crunchy complement to the warm dip, and making them from scratch adds an extra special touch to your dish.

how to make Chicken Enchilada Dip

Ingredients:

  • 2 cups cooked and shredded chicken breast
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup enchilada sauce
  • 1 1/2 cups shredded cheese (cheddar and Monterey Jack blend)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Fresh cilantro, chopped (for garnish)
  • Sliced jalapeños (optional, for extra heat)
  • 4 flour tortillas
  • 4 corn tortillas
  • 2 tbsp olive oil
  • Salt, to taste

Directions:

  1. Start by cooking and shredding your chicken breasts. You can boil or bake them until fully cooked. Then shred the meat using two forks or a mixer for a tender texture that absorbs the sauce well.

  2. In a mixing bowl, combine the shredded chicken with softened cream cheese, sour cream, enchilada sauce, shredded cheese, and spices (cumin, chili powder, and garlic powder). Stir thoroughly until the mixture is creamy and evenly blended.

  3. Transfer the dip mixture to a baking dish and bake it at 375°F (190°C) for 20 minutes, or until the cheese is bubbly and lightly golden on top.

  4. While the dip is baking, slice the flour and corn tortillas into strips or wedges. Toss the tortilla pieces with olive oil and a pinch of salt. Bake or air-fry them until they are crispy and golden brown.

  5. Once the dip is hot and bubbly and the tortilla chips are crispy, serve them together. Garnish with fresh chopped cilantro. Add sliced jalapeños for an extra spicy kick if desired.

how to serve Chicken Enchilada Dip

Serve the Chicken Enchilada Dip hot from the oven with a side of crispy homemade tortilla chips. You can also add additional toppings such as diced tomatoes, chopped onions, or more cheese on top. It makes a great appetizer or snack for any occasion!

how to store Chicken Enchilada Dip

To store any leftover dip, let it cool down completely. Transfer it to an airtight container and place it in the refrigerator. The dip can be stored for about 3-4 days. For best results, reheat it in the oven or microwave before serving.

tips to make Chicken Enchilada Dip

  • You can use rotisserie chicken for an even quicker option.
  • Adjust the spices to your taste—you can add more chili powder for extra heat.
  • If you want a creamy dip, ensure the cream cheese is very soft before mixing.

variation

You can switch up the chicken for shredded beef or black beans for a vegetarian option. For a southwest flavor, consider adding corn and black beans to the dip mixture.

FAQs

1. Can I make this dip ahead of time?
Yes! You can prepare the dip a day in advance, store it in the refrigerator, and bake just before serving.

2. What if I don’t like spice?
You can reduce or omit the chili powder and jalapeños to make the dip milder.

3. Can I use different types of cheese?
Absolutely! Feel free to experiment with cheeses like pepper jack, mozzarella, or Gouda for different flavors.

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Chicken Enchilada Dip with Homemade Tortilla Chips

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  • Author: jurgentukur
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: None
Print Recipe

Description

A creamy, cheesy dip with shredded chicken, served with homemade tortilla chips—a perfect party snack!

Ingredients

  • 2 cups cooked and shredded chicken breast
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup enchilada sauce
  • 1 1/2 cups shredded cheese (cheddar and Monterey Jack blend)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Fresh cilantro, chopped (for garnish)
  • Sliced jalapeños (optional, for extra heat)
  • 4 flour tortillas
  • 4 corn tortillas
  • 2 tbsp olive oil
  • Salt, to taste

Instructions

  1. Cook and shred your chicken breasts until fully cooked.
  2. In a mixing bowl, combine shredded chicken with cream cheese, sour cream, enchilada sauce, shredded cheese, and spices. Stir until creamy.
  3. Transfer the dip mixture to a baking dish and bake at 375°F (190°C) for 20 minutes until bubbly.
  4. Slice flour and corn tortillas into strips, toss with olive oil and salt, and bake until crispy.
  5. Serve the hot dip with crispy tortilla chips, garnished with cilantro and jalapeños if desired.

Notes

You can use rotisserie chicken for a quicker option. Adjust spices to taste. Store leftovers in an airtight container for 3-4 days.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

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