Cheesy Chicken Enchilada Dip


  1. 1 medium onion, chopped
  2. 1 tablespoon butter, cubed
  3. 1 can (10 ounces) enchilada sauce
  4. 1 can (4 ounces) chopped green chilies, undrained
  5. 1 to 2 teaspoons hot pepper sauce, optional
  6. 1 cup shredded cooked chicken
  7. 1 package (8 ounces) Crystal Farms Original Cream Cheese, cut into small cubes
  8. 1 cup (4 ounces) shredded Cedar Grove Monterey Jack cheese, divided
  9. 1 cup (4 ounces) shredded Hook’s Mild Cheddar cheese, divided
  10. Sour cream
  11. Chopped green onions
  12. Tortilla chips


  • Serving Size: 4 cups
  • Cook time: 35 Minutes
  1. Sauté onion in butter in a large ovenproof or cast-iron skillet over medium-high heat for 5-6 minutes or until tender. Reduce heat to medium-low; stir in the enchilada sauce, green chilies and hot pepper sauce if desired.
  2. Bring to a boil. Reduce heat; simmer uncovered until sauce mixture is reduced by half, stirring constantly. Stir in chicken.
  3. Remove from heat. Whisk in cream cheese until melted. Stir in 3/4 cup each Monterey Jack and cheddar. Top with remaining Monterey Jack and cheddar.
  4. Broil 3-4 inches from the heat for 1-2 minutes or until cheeses are melted. Garnish with sour cream and green onions. Serve with tortilla chips.