Cheesy Chicken Enchilada Dip

Guests will happily munch on this zesty, warm chicken and cheese dip. It's prepared completely in an ovenproof skillet—which means easy cleanup.

Wisconsin Cheese Cheesy Chicken Enchilada Dip Recipe
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Active Time
35 Minutes
3 Cups



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cream Cheese, Monterey Jack or Young Cheddar can be used in this recipe.


  1. Sauté onion in butter in a large ovenproof or cast-iron skillet over medium-high heat for 5-6 minutes or until tender. Reduce heat to medium-low; stir in the enchilada sauce, green chiles and hot pepper sauce if desired.
  2. Bring to a boil. Reduce heat; simmer, uncovered, until sauce mixture is reduced by half, stirring constantly. Stir in chicken.
  3. Remove from the heat. Whisk in cream cheese until melted. Stir in 3/4 cup each monterey jack and cheddar. Top with remaining monterey jack and cheddar.
  4. Broil 3-4 inches from the heat for 1-2 minutes or until cheeses are melted. Garnish with sour cream and green onions. Serve with tortilla chips.

Recipe Tip

Want warm chips? Cut flour tortillas into wedges and place in a single layer on ungreased baking sheets. Bake at 400°F for 6-8 minutes or until light golden brown.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Try a medium or sharp-aged Wisconsin cheddar cheese in this recipe. Cheddar that has been aged longer will have a bolder flavor.

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