Chicken Enchilada Dip

Janet Crow


This is my husbands favorite dip and is always a hit. It's so easy to make, especially with leftover roasted chicken. While we most often eat it with tortilla chips my husband likes to put some in a flour tortilla and eat it that way also.


☆☆☆☆☆ 0 votes

5 Min
25 Min


  • 10 oz
    can red enchilada sauce
  • 1 c
    frozen whole kernel corn, thawed
  • 4 oz
    can diced green chilies
  • 4 c
    shredded, cooked chicken
  • 1 1/4 oz
    pkt. taco seasoning
  • 1 tsp
    dried cilantro or parsley
  • 1 1/2 c
    shredded mexican blend cheese

How to Make Chicken Enchilada Dip


  1. Pour the sauce in a round 10" pie dish. Add the corn, chilies and 1 T. of the taco seasoning. Stir with a fork to combine. Toss the chicken with the remaining taco seasoning and spread around in the dish. Sprinkle the cilantro over the top then the cheese. Bake in a 400 degree oven for 25 minutes. Serve with tortilla chips.

Printable Recipe Card

About Chicken Enchilada Dip

Course/Dish: Meat Appetizers
Main Ingredient: Chicken
Regional Style: Mexican

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