Cream Cheese Chicken Enchilada Dip

4.9 stars based on 16 votes.
16 ratings
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Cream Cheese Chicken Enchilada Dip


  • 8 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1 cup grated Cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 1 cup diced or shredded cooked chicken
  • 1 cup frozen or fresh corn kernels
  • 4 ounces diced green chiles
  • 15 ounces enchilada sauce
  • 2 tablespoons TABASCO® brand Chipotle Pepper Sauce, plus more to taste
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • Tortilla chips, for serving


Preheat oven to 350°F.

In a medium bowl, add cream cheese, sour cream, Cheddar cheese and Monterey Jack cheese; beat until well combined with an electronic mixer. Add chicken, corn, chiles, enchilada sauce, TABASCO® Chipotle Sauce, chives, cilantro, salt and cumin; stir to combine. Add additional TABASCO® Chipotle Sauce if desired.

In a 8" x 8" baking dish, spread dip; bake 20 minutes until hot and bubbly. Serve hot with TABASCO® Chipotle Sauce and chips.

Makes 8 servings.

Created by Karly Campbell of Buns In My Oven blog and featured in the 2014 TABASCO® Food-Blogger Challenge.

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  • Name: Amanda
    Date: October 20th, 2014
    This is the best!!!!! Ever one at my party loved it!!!!
  • Name: Cheryl B
    Date: October 10th, 2014
    Looks yummy, with cheese, green chilies it has to be good!
  • Name: Calshondra W.
    Date: October 9th, 2014
    This recipe sounds and looks delicious. Thanks for sharing. Can't wait to prepare it for my family.