Verde Chicken Enchilada Dip
A creamy, cheesy deconstructed chicken verde enchilada that you can serve with tortilla chips for a crowd favorite dip! If you prefer to enjoy a lower carb version, skip the chips and serve with celery and carrot sticks!
Servings: 10 servings
Ingredients
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
Instructions
- 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.