Cheesy Chicken Enchilada Dip

Scooping up Cheesy Chicken Enchilada Dip with a tortilla chip

June has to be one of my favorite summer months. The weather starts warming up, and the neighborhood comes out of hibernation. This is the time of the year when everyone dusts off the patio furniture, fills up the tiki torches and prepares the fire pit.

Because we’re always having last minute summer gatherings, I like to be prepared with a quick and easy appetizer. Appetizers, especially dips are by far my favorite type of food. I could easily make meals out of just appetizers, and I feel like summer affords me the opportunity to do so!

Please enable JavaScript in your browser to complete this form.

Cheesy Chicken Enchilada Dip - Dip and chips served on a plate

Believe it or not, with just a few pantry staples, you can have a batch of amazing Cheesy Chicken Enchilada Dip thrown together in no time. This crowd pleasing dip tastes just like the beloved enchilada.

It’s creamy, cheesy and super filling, thanks to the shredded chicken. But don’t take my word for it. Give this hearty dip a whirl at your next gathering and let the compliments roll in.

Find this and other great tasting recipes at HiddenValley.com.

Cheesy Chicken Enchilada Dip

  • 1 packet dry Hidden Valley® Original Ranch® Dips Mix
  • 1 (10 oz ) can red enchilada sauce
  • 3 cups cooked shredded chicken
  • 1 (4.5 oz) can diced green chiles, drained
  • 1 cup cheddar cheese
  • 2 cups Monterey Jack cheese, divided
  1. Preheat oven to 350 degrees. In a large bowl, mix together enchilada sauce and ranch dressing packet. Stir until no clumps remain.mixing together ranch powder and red sauce
  2. Next mix in shredded chicken, green chiles, 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese. Carefully mix until well combined.mixing ingredients in a glass bowl
  3. Pour mixture evenly into a 13 X 9 baking dish. Top with remaining cup of Monterey Jack cheese. Bake for 20-25 minutes until cheese is melted and bubbly around the edges.shredded cheese added to top of dip
  4. Serve with your favorite tortilla chips.Cheesy Chicken Enchilada Dip on a white plate with chips

More appetizer recipes we love!

4.90 from 37 votes

Cheesy Chicken Enchilada Dip

Author Corey Valley
Believe it or not, with just a few pantry staples, you can have a batch of amazing Cheesy Chicken Enchilada Dip thrown together in no time. Crowd pleasing!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients
 

  • 1 packet dry Hidden Valley® Original Ranch® Dips Mix
  • 1 10 oz can red enchilada sauce
  • 3 cups cooked shredded chicken
  • 1 4.5 oz can diced green chiles, drained
  • 1 cup cheddar cheese
  • 2 cups Monterey Jack cheese divided

Instructions

  • Preheat oven to 350 degrees. In a large bowl, mix together enchilada sauce and ranch dressing packet. Stir until no clumps remain.
  • Next mix in shredded chicken, green chiles, 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese. Carefully mix until well combined.
  • Pour mixture evenly into a 13 X 9 baking dish. Top with remaining cup of Monterey Jack cheese. Bake for 20-25 minutes until cheese is melted and bubbly around the edges.
  • Serve with your favorite tortilla chips.

Nutrition

Calories: 267kcal | Carbohydrates: 4g | Protein: 18g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 767mg | Potassium: 127mg | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 0.6mg | Calcium: 255mg | Iron: 0.6mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

Make sure to share it with me below!

Disclaimer: I was compensated for this post and was given product for recipe development. As always, all opinions and thoughts are my own.

Post updated September 2020

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

40 Comments

  1. You had me at Hidden Valley Ranch

    1. Yum. It’s like a South West version of Buffalo chicken dip. Pinned.

  2. 5 stars
    SHUT UP! This is AMAZING! It’s so simple and obvious, deconstructed chicken enchiladas minus tortilla wraps. I love it.

  3. 5 stars
    I just tried this recipe out and it was scrumptious!!!….first, I dipped a chip in the dip and it was good, but then crunched some chips into my serving and filled up a corn tortilla. YUM!

  4. Rebecca Daniels says:

    Have you made this with your homemade ranch dry mix?

    1. Yes Rebecca! I just did last week. Super yummy!

  5. Can/do you buy the chicken already cooked and shredded, or do you cook and shred it prior to making this dish?

      1. Thank you! Where do you buy the already cooked and shredded chicken, and is it frozen? What is the brand? I have tried a number of your crockpot recipes recently and have loved all of them, as has my family – thank you for sharing!

  6. Could you wrap in Tortias ?

    1. Sounds like a yummy idea to me!

  7. Do you think using it as a cold sandwich filling would work?

    1. If you don’t mind cold cheese, I think it would be ok 🙂

  8. mkecheryl says:

    5 stars
    This is delicious and SO easy to make! I just shred up a rotisserie chicken and it’s just the right amount. The Hidden Valley Ranch Dips Mix really adds a nice additional layer to the flavor. I have made this numerous times now and it is *always* gone quickly; never any leftovers! In fact, I’m making it again today for a party. 🙂

  9. This was absolutely amazing! I made this for a holiday party last night and everyone raved about it. I plan to make it again next weekend for another party but I might double it so everyone gets a chance to try it.