RECIPES

Cheesy Chicken Enchilada Dip

Guests will keep happily munching on this zesty, warm chicken and cheese dip! The dip is prepared completely in an oven-proof skillet—which means easy cleanup—and it has familiar flavors that will appeal to a crowd.

Cheesy Chicken Enchilada Dip
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Active Time
35 Minutes
Servings
3
Cups

Ingredients

Ingredients List

Cheese

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

Instructions

  1. Sauté onion in butter in a large, cast-iron skillet or a large, ovenproof skillet over medium heat until crisp-tender, about 5 minutes. Reduce heat; stir in enchilada sauce, green chilies, chicken and hot sauce if desired. Bring to a boil. Reduce heat; simmer until sauce mixture is reduced by half, stirring constantly. Remove from heat. Whisk in cream cheese until melted. Add 3/4 cup each monterey jack and cheddar; stir to combine. Sprinkle with remaining cheeses.
     
  2. Broil 1-2 minutes or until the cheeses are melted (watch carefully). Garnish with sour cream and green onions. Serve with tortilla chips.
     

Recipe Tip

  • Any brand of Wisconsin cream cheese, monterey jack or cheddar can be use.
  • 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.

You could try a medium or sharp aged Wisconsin cheddar in this recipe. Cheddar that has been aged longer will have a bolder flavor and blend into the dip easier.

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