Dinner

Chicken Enchilada Dip with Crispy Tortilla Graves Recipe

ByLila Prescott December 11, 2025December 11, 2025

Introduction

This Chicken Enchilada Dip is a crowd-pleasing appetizer perfect for gatherings or game day. It combines tender shredded chicken, creamy cheese, and zesty enchilada sauce for a rich and flavorful dip. Serve it with crispy homemade tortilla strips for a deliciously satisfying snack.

A black cast iron skillet holds a layered dish, starting with a base of rich red sauce visible at the edges, covered by a thick layer of melted yellow-orange cheese. On top, there are scattered chunks of white cooked chicken and small bright green avocado pieces. Triangular beige tortilla chips are placed around the edge and a few on the surface, while fresh green cilantro leaves add a touch of color on top. The skillet rests on a dark brown cloth, with some tortilla chips placed around it. The background features green lettuce out of focus and a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked and shredded chicken breast
8 oz cream cheese, softened

1/2 cup sour cream
1 cup enchilada sauce

1 1/2 cups shredded cheese (cheddar and Monterey Jack blend)
1 tsp ground cumin

1 tsp chili powder
1/2 tsp garlic powder
Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for extra heat)
4 flour tortillas
4 corn tortillas

2 tbsp olive oil
Salt, to taste

Instructions

Step 1: Cook and shred the chicken breasts by boiling or baking until fully cooked. Shred the meat using two forks or a mixer for a tender texture that absorbs flavors well.

Step 2: In a mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, enchilada sauce, shredded cheese, ground cumin, chili powder, and garlic powder. Stir thoroughly until the mixture is creamy and evenly blended.
Step 3: Transfer the mixture to a baking dish and bake at 375°F (190°C) for 20 minutes, or until the cheese is bubbly and lightly golden on top.
Step 4: While the dip bakes, slice the flour and corn tortillas into strips or wedges. Toss them with olive oil and a pinch of salt.

Step 5: Bake or air-fry the tortilla pieces until crispy and golden brown to create your homemade tortilla chips.
Step 6: Serve the hot, bubbly dip with the crispy tortilla chips. Garnish with fresh chopped cilantro and sliced jalapeños if you like a spicy kick.

Tips & Variations

For extra flavor, try adding a bit of diced green chilies or a splash of lime juice to the dip mixture.

Use rotisserie chicken for a quick shortcut without sacrificing taste.
Swap out the shredded cheese blend for pepper jack to add a bit more heat.
If you prefer a smoother dip, pulse the mixture briefly in a food processor before baking.

Make the tortilla chips ahead and keep them in an airtight container to maintain crispiness.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Keep homemade tortilla chips separate to prevent them from becoming soggy. Reheat chips briefly in the oven if needed to restore crispiness.