Get ready for a seriously crowd-pleasing dip! (This post is sponsored by Hidden Valley)
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!
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
- 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.
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Cheesy Chicken Enchilada Dip
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.
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Nutrition Information:
Nutrition 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.
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
Robocop says
You had me at Hidden Valley Ranch
Summer says
Right?
Summer says
Yum. It’s like a South West version of Buffalo chicken dip. Pinned.
Candace @ Cabot says
This looks so yummy and so easy…can’t wait to try it!
Ashley @ Forever Ashley says
SHUT UP! This is AMAZING! It’s so simple and obvious, deconstructed chicken enchiladas minus tortilla wraps. I love it.
casey says
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!
Rebecca Daniels says
Have you made this with your homemade ranch dry mix?
Corey says
Yes Rebecca! I just did last week. Super yummy!
Laurie says
Can/do you buy the chicken already cooked and shredded, or do you cook and shred it prior to making this dish?
Corey says
I have done both Laurie! Check out my crockpot shredded chicken recipe. It is SO easy. I usually make a batch every week to use in different recipe like this!
https://www.familyfreshmeals.com/2014/05/easy-crockpot-shredded-chicken.html
Laurie says
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!
Sheila says
Could you wrap in Tortias ?
Corey says
Sounds like a yummy idea to me!
Shana says
Do you think using it as a cold sandwich filling would work?
Corey says
If you don’t mind cold cheese, I think it would be ok 🙂
mkecheryl says
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. 🙂
Alyssa says
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.
Vanessa Motard says
Hopefully this works out in a crockpot too! Because thats where its all sitting right now.
Jenna says
Did it work out in a crock pot? I was hoping to make it in one as well!
julie says
Also wondering about the crockpot. I’m just trying to figure out the best way to serve this at a party without commandeering the host’s oven… can’t wait to try this! Even if I just make it for dinner . . .
Corey says
I think that is a great idea to serve in the crockpot to keep warm
Andrea says
I wish that the recipe called for cooked chicken shredded. No where could I find that the chicken needed to be precooked. Who wants t serve raw chicken
Corey says
Sorry Andrea. When chicken is referred to shredded chicken, it is cooked, and then shredded. I will add the word “cooked” to the recipe to avoid any other confusion. I hope that helps 🙂
Shantel says
I used canned chicken breast. 3 cans is slightly over the 3 cups but works out fine
Rob says
Great recipe. Needs more red sauce than ingredients list calls for.
Cynthia Loesser says
I want to add some refried beans, should I add more enchilada sauce, maybe?
Tracy A rose says
Would it be okay to prepare ahead of time then heat a day later?
Corey says
Yes I think that would work out just fine Tracy
Peggy says
Can I add cream cheese or sour cream after I have cooked it already. After I made it was a little salty. Just want to know if I can add that in after it’s been cooked
Corey says
Sour cream will mix in easier Peggy if you want to give that a try.
Shantel Anderson says
Or add a layer to the top with a bit more shredded cheese. Could also do a layer of salsa
Marilyn says
Thanks for the recipe! It’s great to find a dip that’s not based with cream cheese or sour cream. Do you recommend mild, medium, or sharp cheddar? Thanks 😊
Corey says
I’m a fan of medium or sharp cheddar, but any of your favorite cheeses will be great in this recipe. You really can’t go wrong 🙂
Michelle says
Can I use green enchilada sauce?
Corey says
Yes! It will have a completely different taste, but I do believe it would be a yummy one!
Katie J says
We love the Avo Chicken Enchilada recipe so much that I decided to try this one tonight – so yummy! Very easy too.
Corey says
Yay! So happy you guys loved it!
Kelly says
Overall this recipe was good, but I believe the 3 cups of chicken was too much. I could hardly taste the enchilada sauce and was hoping for a spicer dish. Next time I would either lessen the amount of chicken or double the enchilada sauce.
Rosalie says
What if I substitute ranch packet for enchilada packet, has anyone done that?
Karen says
Can it be made ahead and frozen before cooking?