Green Chicken Enchilada Dip


I was prepping for Super Bowl Sunday and asked the hostess what she would like for me to bring. She said either a chicken dip or a Mexican dip, so here we are: a cheesy Mexican chicken dip!  This original recipe called for using green enchilada sauce, but I really love salsa verde!  I switched it out to not only use the salsa verde when melting, but serving with a fresh tomatillo pico de gallo too 

It may not have been my teams in the Super Bowl this year (Go Skins and Panthers), but the dip was a winner! 

3 cups chicken, cooked and shredded
1 can (4 oz) chopped green chilies
1 jar (16 oz) salsa verde
1 (oz) package cream cheese, softened
1.5 cup Monterrey jack cheese (or mozzarella, or combo), divided
1/2 cup fresh cilantro, chopped (optional)


In a large pot (or crock pot), add salsa, chilis, cream cheese and 1 cup cheese. Heat and stir until melted. 

Add cooked chicken.  Warm through.

Add fresh cilantro and stir.  
(At this point, you have a few options: Serve warm. Top with cheese and bake, or as I did, put in crock pot, top with cheese, then top with pico de gallo.) 

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