If you love our Chicken Enchilada Dip recipe, you are going to love how quick and easy this Instant Pot Chicken Enchilada Dip is! All of that same, amazing flavor – with less than 5 minutes active prep time.
Instant Pot Chicken Enchilada Dip Recipe
Chicken Enchilada Dip is what Buffalo Chicken Dip wants to be when it grows up.
It is cheesier, more flavorful and just plain better than it’s buffalo counterpart.
I have made meals out of this chicken enchilada dip – it is so filling and delicious. (And hey, if you’re dipping vegetables in it, that counts as a healthy supper, right?)
This creamy and zesty chicken dip would be perfect for a game night (whether playing games yourself or watching them on TV), a potluck, tailgating, a casual party, or as an appetizer before a Mexican-themed meal. I love serving dips like this on our family movie nights – everyone here loves a good cheesy dip and it stops me from having to get up three extra times to make extra popcorn.
What can you serve with chicken enchilada dip? I love serving this with a mix of scoop tortilla chips and fresh cut veggies, like sweet bell peppers, snap peas and cucumber sticks. You can also make enchilada-stuffed avocados by removing the pit of an avocado and spooning on some of this yummy dip.
Is this dip recipe keto? YES! If you want to stick to your keto goals and enjoy this epic enchilada dip, serve it with low-carb chips or fresh, sliced veggies. Each 1/3 cup serving is only 2g net carbs.
Can I freeze this chicken enchilada dip? Yes! This dip freezes amazingly well, and since this recipe makes so much I wouldn’t hesitate to serve half and freeze half. (You can also easily double or triple this recipe.) Store in air-tight, freezer-safe containers up to 3 months.
Can I make this enchilada dip with beef? Absolutely! You will want to brown the meat before making the dip to ensure that it is fully cooked and also so you can remove any grease from the cooked ground beef so your dip doesn’t end up being greasy.
What can I replace queso fresco with? I highly recommend tracking down some queso fresco (or another queso blanco, like cotija) for this recipe. It is becoming more common in regular grocery stores, but a quick Google search may reveal a Latin grocery close to you that has queso fresco in stock. If you can’t find queso fresco, or are in a time crunch, the best substitutions are Ricotta Salata or a mild Feta cheese.
If you can’t find enchilada sauce, you can make your own.
This juicy chicken dip is creamy, cheesy and loaded with flavor. It’s all my favorite parts of an enchilada in scoopable dip form.
You can also add some fresh chopped tomatoes, black olives, or jalapeños to this recipe. If you’re a Rotel fan, it would go perfectly.
For more fun enchilada recipes check out:
Also, my friend Corinne just put out an Instant Pot ecookbook for just $4.99! I have tried a few of the recipes myself and they are delicious and family friendly. I highly recommend it for a reliable collection of Instant Pot recipes to help you fall in love with your IP (if you haven’t already).
Instant Pot Chicken Enchilada Dip Ingredients
- Chicken breasts – can use boneless chicken thighs
- Red enchilada sauce
- Cream cheese
- Queso fresco (Mexican cheese) – if you can’t find Queso Fresco, the best substitutions are Ricotta Salata or a mild Feta cheese
- Shredded cheese – I used a combination of mozzarella and cheddar cheeses
- Diced green chiles, optional
- Hot sauce, to taste – I prefer chipotle-style hot sauce in this recipe
Scroll down to the printable recipe card for full measurements.
Tip: you can also add diced black olives or jalapeño peppers to this dip.
Kitchen Tools You May Find Helpful
- Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)
- Measuring cups and spoons
- 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.
How to Make Chicken Enchilada Dip in the Instant Pot
Place chicken in Instant Pot and pour over the red enchilada sauce.
Secure the IP lid and select manual setting for 12 minutes.
Quick release then add the cream cheese, queso cheese and shreded cheese. Place lid back on Instant Pot for 2 minutes.
Taste and adjust with hot sauce or additional enchilada sauce.
Grab your free printable for our Instant Pot Chicken Enchilada Dip recipe:
- 2 chicken breasts
- 1 1/2 cups cups red enchilada sauce, plus more to personal preference
- 8 oz cream cheese
- 1/2 cup queso cheese
- 1 1/2 cup shredded cheese
- 1/2 cup diced green chiles, optional
- Hot sauce, to taste
- Place chicken in Instant Pot and pour over the red enchilada sauce.
- Secure the IP lid and select manual setting for 12 minutes.
- Quick release then add the cream cheese, queso cheese and shreded cheese. Place lid back on Instant Pot for 2 minutes.
- Taste and adjust with hot sauce or additional enchilada sauce.
I like to add chopped black olives or jalapeno peppers to this dip, as well.
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Amount Per Serving: Calories: 192Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 569mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 12g
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.
This chicken enchilada dip is one of my favorite late night snacks and it makes the perfect party dip to feed a crowd!