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Cream Cheese Chicken Enchilada Dip

Cream Cheese Chicken Enchilada Dip

Created by Karly Campbell of Buns In My Oven blog and featured in the 2014 TABASCO® Food-Blogger Challenge.
3.2/5 - 5 Ratings
Makes 8 servings.
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Recipe uses Chipotle Sauce
Chipotle Sauce
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
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.

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Chipotle Sauce

A smoky, flavorful sauce. Pairs well with any BBQ dish.

Chipotle Sauce