I first made this recipe as part of our Spicy Summer Gift Basket that we gave to my brother this past summer. However, it’s so delicious it really deserved it’s own post. This Chicken Enchilada Dip can be made as spicy (or not spicy) as you’d like – no matter how much heat you add, it’s a must-try recipe!
This isn’t our first spicy chicken dip recipe – last fall I went crazy for this Spicy Crockpot Buffalo Chicken Dip, and it’s still a family favourite.
However, my mom is not a fan of buffalo sauce so I had to come up with an equally cheesy and delicious recipe that we could bring out at family get-togethers to keep everyone happy, and this chicken enchilada dip definitely fits the bill.
To develop it, I reached out to a friend who lives in Texas and is way more informed about Mexican and Tex-Mex foods than I ever will be. Many of the ingredients she suggested I could find at my normal grocery store, but I had to make a special trip to my local Mexican grocer for queso fresco cheese. I love checking out smaller grocers in my town – I always find unique ingredients and get to pick the brains of the owners to find out their favourite ways to use them.
I’m now more than a little bit hooked on green Mexican sauce and it’s gotten to the point where I need to add Red Chile Habanero sauce whenever we use canned tomato sauce. These flavours are so good, I know it may seem like a lot of new ingredients if you’re not used to them, but I guarantee you’ll find a couple new favourite ingredients, too!
Surprisingly, even my daycare kids loved the mild version of this recipe – it really is a crowd favourite.
How to Make Chicken Enchilada Dip
To make this recipe, you’ll need:
- Boneless, Skinless Chicken Breasts <– can use any cut of chicken, but boneless will be easist
- Cream Cheese
- Golden Hominy, or corn
- Red Enchilada Sauce
- Queso Fresco Cheese, crumbled
- Shredded Cheese of choice, grated
- Hot Sauce <– this is my all-time favorite
- Cilantro, optional garnish
- Salsa Verde
Scroll down to the printable recipe card for full measurements.
Kitchen tools used to make this recipe:
- Large mixing bowl
- Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Oven-proof serving dish (I used the bottom of a tangine)
Place the chicken legs in a saucepan and cover with the red enchilada sauce. Cook over medium heat until the chicken reaches an internal temperature of 165F – about 20 minutes.
Preheat the oven to 400F.
Mix the cheeses minus 1/2 cup of the mozzarella cheese, hominy, and green Mexican sauce together and set aside.
When the chicken is fully cooked, shred the meat from the bones and add the meat to the cheese blend.
Pour in the remaining red enchilada sauce (or add 1/2 cup new sauce. Season with the El Yucateco® Red Chile Habanero sauce, adding a Tablespoon at a time until you reach your desired level of heat and flavor. (We ended up with closer to 6 Tablespoons because we really love it.)
Place the dip in a large casserole dish and top with remaining mozzarella cheese.
Bake for 22-30 minutes until cheese is completely melted.
Sprinkle with cilantro and serve.
Grab your free printable of my spicy chicken enchilada dip recipe here:
- 3 chicken legs or thighs
- 1-8oz package cream cheese
- 1/2 can golden hominy, or corn (can use full can)
- 1 cup red enchilada sauce (if you can't find this, tomato sauce with cumin, salt and pepper is a quick substitute)
- 1/2 cup queso fresco cheese, crumbled
- 1 1/2 cup mozzarella cheese, grated
- 2-4 Tablespoons El Yucateco® Red Chile Habanero sauce
- 2 Tablespoons fresh cilantro, for garnish
- 1/4 cup green Mexican sauce (chile-based)
- Place the chicken legs in a saucepan and cover with the red enchilada sauce. Cook over medium heat until the chicken reaches an internal temperature of 165F - about 20 minutes.
- Preheat the oven to 400F.
- Mix the cheeses minus 1/2 cup of the mozzarella cheese, hominy, and green Mexican sauce together and set aside.
- When the chicken is fully cooked, shred the meat from the bones and add the meat to the cheese blend. Pour in the remaining red enchilada sauce (or add 1/2 cup new sauce. Season with the El Yucateco® Red Chile Habanero sauce, adding a Tablespoon at a time until you reach your desired level of heat and flavor. (We ended up with closer to 6 Tablespoons because we really love it.)
- Place the dip in a large casserole dish and top with remaining mozzarella cheese.
- Bake for 22-30 minutes until cheese is completely melted.
- Sprinkle with cilantro and serve.
Can use two small chicken breasts instead of chicken legs or thighs.
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Juanitas Hominy Mexican Style, 25 oz (packaging may vary)
Perdue Harvestland, Boneless Skinless Chicken Breasts Individually Wrapped, 2.25 lb (Frozen)
El Yucateco Red Hot Sauce, 4 Fluid Ounce
Cacique, Cotija Cheese, 10 oz
Old El Paso Enchilada Sauce, Mild, Red, 28 oz Can
Philadelphia Original Cream Cheese Brick (8 oz Box)
Amount Per Serving: Calories: 204Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 88mgSodium: 368mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 17g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Do you have a special event or get-together coming up that this chicken enchilada dip would be perfect for?