This post is all about cilantro lime verde chicken enchilada dip! A creamy, cheesy deconstructed chicken enchilada that you can serve with tortilla chips and fresh veggies for a crowd favorite dip!
If you’re familiar with my recipes, you may remember my famous Jalapeno Cilantro Lime Ranch that I put on these Brisket Tacos and these Fried Chicken Tacos. It’s truly the best condiment to ever exist, it’s creamy, spicy but not hot, herby, with lots of limey tang. As you can see, I try to find every excuse to work it into many of my recipes. It’s that good!
This chicken enchilada dip is so easy to make. Once you whip up the dip in a food processor or blender (which can be done a few days ahead and stored in the fridge), you toss it with shredded cheese, cream cheese, and rotisserie chicken. Then you bake it for 20 minutes and you have dip heaven that everyone will be surrounding, waiting to get seconds.
You can serve this dip with tortilla chips (my personal favorite) and carrot sticks, celery stick, or even crackers.
This recipe post is all about how to make my Verde Chicken Enchilada Dip!
Key Ingredients in this Verde Chicken Enchilada Dip:
Cream Cheese – make sure it’s plenty softened. If you don’t have extra time to let it sit at room temp, dice it into chunks and heat it in the microwave in 20 second increments until softened.
Chicken – shredded rotisserie chicken is the easiest method but you can also add whatever type of chicken you like (poached, baked, grilled, etc.) I am not a fan of canned, but you can use this.
Cilantro – half a bunch of cilantro (about 3/4 cup) stems and all! Make sure it’s thoroughly washed first as it can be sandy.
Lime – fresh lime juice truly makes this dip incredible!
Ranch Seasoning – powdered ranch seasoning in key for the sauce.
Mayo and Sour Cream -the perfect creamy base.
Pickled Jalapeños – less hot than fresh jalapeños . We’ll use the jalapeños and some of the pickled juice.
How to Make Verde Chicken Enchilada Dip:
Step 1: Prepare your sauce by adding the cilantro, jalapeños + some of the pickled liquid into a blender or food processor. Blend until they get as minced as possible. In a bowl, add the mayo and sour cream, add the dry ranch and seasonings, then stir in the blended cilantro-jalapeno mixture. Squeeze in the lime juice and stir. The ideal texture should be like a ranch dressing – not too thick and not runny. If it’s too thick, add a splash more pickled jalapeño juice or a splash of buttermilk. If it’s too thin, add a few tablespoons of mayo and sour cream.
Step 2: In a large mixing bowl, add softened cream cheese, pour in 1.5 cups of the sauce, mix well until smooth and cream cheese is no longer chunky (tiny small clumps are ok). Add in 2/3 of the shredded cheese and chicken. Stir until it’s all combined, using a few dashes of more sauce if needed.
Step 3: Pour the mixture into a greased 11×8 baking dish then top with the remaining cheese and bake in a pre-heated oven at 375 degrees for 20 minutes.
What Are Pickled Jalapeños?
Pickled jalapeños are a less spicy and they are stored in a vinegar pickling juice. These are most commonly served on nachos.
You can find canned pickled jalapeños in the Mexican aisle at your grocery store or the glass jars in the pickle and olive aisle.
Can You Prep This Chicken Enchilada Dip Ahead?
Yes, absolutely! To make this easier on yourself and save time:
- Shred your chicken ahead of time and place it in the fridge.
- Shred all your cheeses and store them (tightly sealed) in the fridge.
- Prepare the cilantro-lime ranch ahead of time. It’s such an incredible dip that only gets better as it sits in the fridge and the flavors have time to meld.
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I look forward to your questions and feedback. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments!
Verde Chicken Enchilada Dip
Cilantro Lime Verde Sauce
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 tbsp dry ranch seasoning Hidden Valley or similar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup pickled Jalapenos
- 2 tablespoons juice from pickled Jalapenos
- 3/4 cup cilantro
- 1.5 tablespoons lime juice
- 1/4 cup optional, buttermilk if needed to thin out the dip
Enchilada Dip Filling
- 1 block cream cheese softened
- 2 cups shredded chicken
- 1 cup fresh mozzarella shredded
- 1 cup pepper jack shredded
- Preheat the oven to 375 degrees.
- Add cilantro, jalapeño + pickled liquid into a blender or food processor. Blend until they get as minced as possible.In a medium bowl, add the mayo and sour cream. Add in the dry ranch, garlic powder and salt. Stir in the blended cilantro-jalapeno mixture. Squeeze in the lime juice and mix well to combine. The ideal texture should be like ranch dressing - not too thick and not runny. If it's too thick, add a splash more pickled jalapeño juice or a splash of buttermilk. If it's too thin, add a few tablespoons of mayo and sour cream.
- In a large bowl, add softened cream cheese, pour in 1.5 cups of the sauce, mix well until smooth and cream cheese is no longer chunky (tiny small clumps are ok). Add in 2/3 of the shredded cheese and chicken. Stir until it's all combined, using a few dashes more of sauce if needed.
- Pour the mixture into a greased 11x8 baking dish then top with the remaining cheese and bake in the oven for 20 minutes or until it's bubbly and starting to brown on top. Best enjoyed while it's warm and cheese is melty.
- Reserve the leftover cilantro jalapeno sauce in the fridge - it's the best condiment for dipping chips, spreading on sandwiches, or drizzling over tacos.