I just made this baked chicken enchilada dip for a dinner party and it was gone in minutes. Shredded chicken, melty cheese, savory enchilada sauce, and a touch of spice come together for a crowd-pleasing appetizer. I served it with tortilla chips, but it’s also great with fresh vegetables, warm tortillas, or toasted baguette slices.
Baked Chicken Enchilada Dip Recipe
I love enchiladas and frequently turn favorite fillings into easy dips. This one-pan baked chicken enchilada dip is cheesy, spoonable, and full of bold flavor. It starts with shredded chicken, gets a boost from smoked paprika, chili powder and garlic, and finishes with plenty of melted cheese. It’s simple to make and perfect for game days, potlucks, or any night you want a shareable, satisfying snack.
If you have leftover roasted or rotisserie chicken, this is a perfect use for it. The recipe comes together in about 30 minutes using pantry ingredients and an oven-safe skillet.
Ingredients
- Shredded chicken. Rotisserie chicken works great, or use any cooked shredded chicken you have.
- Spice mix. Smoked paprika, chili powder, and garlic powder (or a taco seasoning blend).
- Diced tomatoes with green chilies. Adds texture and mild heat; plain diced or fire-roasted tomatoes also work.
- Red enchilada sauce. Use your favorite brand for depth of flavor.
- Shredded cheese. A blend of Cheddar and Monterey Jack melts beautifully and adds flavor.
See the recipe card below for exact quantities and the full ingredient list.
Instructions
- Step 1: Preheat the oven to 400°F. Heat 1 tablespoon of oil in an oven-safe skillet over medium heat. Add the diced red onion and cook 2–3 minutes until softened, then stir in the shredded chicken.
- Step 2: Add smoked paprika, chili powder, and garlic powder. Pour in the diced tomatoes (drain some liquid if you prefer) and the enchilada sauce. Taste and add salt only if needed, then stir to combine.
- Step 3: Let the mixture simmer for about 5 minutes so flavors meld and excess liquid reduces slightly, then remove from heat.
- Step 4: Stir half the cheese into the chicken mixture, then sprinkle the remaining cheese evenly on top. Bake 10–15 minutes until the cheese is melted and bubbling. Let cool for a few minutes, then serve warm with tortilla chips.
Sarah’s Top Tips
- Add cream cheese, cottage cheese, or sour cream for an extra creamy dip.
- Garnish with chopped cilantro, diced jalapeños, or sliced green onions for freshness and contrast.
- Boost texture and flavor with black beans, bacon bits, or diced bell peppers if you like.
Serving
Serve with sturdy tortilla chips, pita chips, crunchy bell pepper strips, warm mini tortillas, or toasted baguette slices. For a heartier option, spoon the dip over rice for an easy meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days.
To freeze, transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 15–20 minutes, stirring halfway through for even warming and best texture.
Did you make this recipe? Leave a rating and a comment below — I’d love to hear how it turned out. Thank you!
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Baked Chicken Enchilada Dip (No Cream Cheese)
See the full post for extra tips and photos
Ingredients
- 1 tablespoon olive oil
- 1 red onion, diced
- 2–2 ¼ cups shredded chicken, cooked (rotisserie or leftover)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 15-ounce can diced tomatoes with green chilies (drain about half the liquid if desired)
- 8 ounces red enchilada sauce
- 1 ⅓ cups shredded Cheddar and Monterey Jack cheese
- salt, to taste
Instructions
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Preheat the oven to 400°F.
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Heat oil in an oven-safe skillet over medium heat. Cook the diced onion 2–3 minutes until softened.
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Stir in shredded chicken and mix well.
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Add smoked paprika, chili powder, and garlic powder.
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Pour in diced tomatoes and enchilada sauce. Taste and season with salt only if needed. Simmer about 5 minutes to reduce slightly, then turn off the heat.
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Mix in half the shredded cheese, top with the remaining cheese, and bake 10–15 minutes until melted and bubbling.
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Let the dip cool briefly, serve with chips or your preferred dippers, and enjoy.
Sarah’s Tips
- Add cream cheese, cottage cheese, or sour cream for extra creaminess.
- Top with cilantro, diced jalapeños, or green onions for brightness.
- Add black beans, bacon bits, or bell peppers for more texture and flavor.
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven for 15–20 minutes, stirring halfway through.
Tools I Use for This Recipe
- Cast iron pan or other oven-safe skillet
| Calories: 168 kcal
Nutritional information is an estimate and may vary based on brands and portion sizes.
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