I just made this baked chicken enchilada dip for a dinner party with friends, and it was devoured. Everyone kept going back for more, and I had zero leftovers. The combination of shredded chicken, melty cheese, rich enchilada sauce, and a hint of spice made it an instant favorite. I served it with tortilla chips, but it would also be amazing with veggies or warm tortillas.

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Baked Chicken Enchilada Dip Recipe
I love enchiladas, and I love finding ways to put the things I love into dip form. This one-pan cheesy chicken dip is everything I could want in scoop-able bite-sized form. Layers of gooey cheese, spiced enchilada sauce, and the perfect amount of heat. I’m not kidding when I say I could eat this up with a spoon.
If I have leftover chicken I love using it for this or buffalo chicken dip. This dip is made with simple ingredients and comes together in 30 minutes. An easy, crowd-pleasing appetizer that is definitely on my go-to list for game days, potlucks, and any time I need a delicious, cheesy dip that disappears fast!
Ingredients

- Shredded chicken. I used chicken from a store-bought rotisserie chicken. You can shred chicken yourself or use any leftovers you have.
- Spice mix. Smoked paprika, chili powder, and garlic powder. You can also use a pre-mixed taco seasoning.
- Diced tomatoes with green chilies. I used the diced tomatoes with green chilies for added texture and spice, but you can also just use a can of diced tomatoes or fire-roasted tomatoes.
- Red enchilada sauce. My favorite enchilada sauce is the Whole Foods 365 brand.
- Shredded cheese. I used a mix of shredded cheddar and Monterey Jack for extra flavor.
See the recipe card below for the remaining ingredients and quantities.
Instructions

- Step 1: Preheat the oven to 400°F and heat oil in an oven-safe skillet over medium heat. Add the red onion and cook for 2-3 minutes until softened. Add the shredded chicken and mix well.

- Step 2: Add the spices, enchilada sauce and diced tomatoes. Season to taste with salt, if necessary, and stir to combine the ingredients.

- Step 3: Allow the mixture to simmer on the stove for 5 minutes before taking off the heat.

- Step 4: Mix in half of the shredded cheese and then layer the other half on top. Place the skillet in the oven and bake for 10-15 minutes until the cheese is melted and bubbling. Take the skillet out of the oven and serve warm with tortilla chips, enjoy!
Sarah's Top Tips
- Add cream cheese, cottage cheese, or sour cream to make your cheesy chicken enchilada dip extra creamy and rich.
- Top with chopped cilantro, diced jalapeños, or green onions for a fresh contrast to the rich flavors.
- You can add more flavors and texture to the dip with black beans, bacon bits, bell peppers, or whatever you want to add.

Serving
I put this out with my favorite tortilla chips, but you can also try toasted baguette slices, pita chips, crunchy bell pepper strips, or warm mini tortillas to elevate the experience. You could even make this dip a meal by serving it over rice.
Storage & Reheating
To store leftover cheesy chicken enchilada dip, transfer it to an airtight container and refrigerate for up to 3–4 days.
If you want to keep it longer, freeze it in a freezer-safe container for up to 2 months, then thaw it in the fridge overnight before reheating. For the best texture, reheat in the oven at 350°F for 15–20 minutes, stirring halfway through.
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Baked Chicken Enchilada Dip (No Cream Cheese)
KITCHEN TOOLS NEEDED
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Ingredients
- 1 tablespoon olive oil
- 1 red onion, diced
- 2-2 ¼ cups shredded chicken, cooked, rotisserie chicken
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 15 ounce can of diced tomatoes with green chilies , (about half of the liquid)
- 8 ounces red enchilada sauce
- 1 ⅓ cups shredded Cheddar and Monterey Jack cheese
- salt, to taste
Instructions
- Preheat the oven to 400 degrees F.
- Heat 1 tablespoon of oil in a cast iron or another oven-safe skillet over medium heat. Add the diced onion and cook for 2-3 minutes until slightly softened.
- Stir in the shredded chicken and mix well.
- Add in the smoked paprika, chili powder, and garlic powder.
- Pour in the diced tomatoes and enchilada sauce. Taste and season with salt, if needed. (Both the diced tomatoes and enchilada sauce have salt so you may not need any extra.) Mix and let it simmer and reduce for about 5 minutes. Turn off the heat.
- Mix in ½ of the shredded cheese and use the remaining for the top of the skillet. Bake for about 10-15 minutes until the cheese is melted and bubbling.
- Let cool for a few minutes, serve with tortilla chips, and enjoy!
Sarah's Tips
- Add cream cheese, cottage cheese, or sour cream to make your cheesy chicken enchilada dip extra creamy and rich.
- Top with chopped cilantro, diced jalapeños, or green onions for a fresh contrast to the rich flavors.
- You can add more flavors and texture to the dip with black beans, bacon bits, bell peppers, or whatever you want to add.
- To store leftover cheesy chicken enchilada dip, transfer it to an airtight container and refrigerate for up to 3–4 days.
- If you want to keep it longer, freeze it in a freezer-safe container for up to 2 months, then thaw it in the fridge overnight before reheating. For the best texture, reheat in the oven at 350°F for 15–20 minutes, stirring halfway through.
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