Baked Chicken Enchilada Dip (No Cream Cheese)
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.
Servings: 8 servings
Calories: 167.56kcal
Equipment
- 1 Cast iron pan or oven safe-skillet
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!
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 167.56kcal | Carbohydrates: 4.51g | Protein: 14.99g | Fat: 9.77g | Saturated Fat: 4.15g | Polyunsaturated Fat: 0.98g | Monounsaturated Fat: 3.74g | Cholesterol: 47.27mg | Sodium: 393.72mg | Potassium: 141.41mg | Fiber: 0.93g | Sugar: 2.76g | Vitamin A: 525.93IU | Vitamin C: 1.6mg | Calcium: 132.65mg | Iron: 0.91mg
