Chicken Enchilada Dip with Homemade Tortilla Graves
Chicken Enchilada Dip with Homemade Tortilla Graves is a creamy, cheesy, and perfectly spiced appetizer featuring tender shredded chicken, authentic enchilada flavors, melted cheese, and crispy homemade tortilla chips. Ideal for parties, game days, or casual gatherings, this dip delivers warming Mexican-inspired comfort food with a fresh homemade touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8-10 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-American
- Diet: Contains gluten (from flour tortillas); can be made gluten-free by using corn tortillas or gluten-free flour tortillas
Ingredients
Scale
Dip Ingredients
- 2 cups cooked shredded chicken (rotisserie or breast)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack), divided
Homemade Tortilla Graves
- Flour tortillas (6-8), cut into bite-sized triangles
- Oil for frying (vegetable or canola oil)
- Salt, to taste
Instructions
- Prepare the Homemade Tortilla Graves: Cut flour tortillas into bite-sized triangles. Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry the tortilla pieces in batches, turning occasionally, until golden and crispy. Drain on paper towels and lightly salt while still warm for perfect crunch and flavor.
- Mix the Dip Base: In a large mixing bowl, combine softened cream cheese, sour cream, shredded chicken, diced green chilies, enchilada sauce, cumin, garlic powder, and chili powder. Stir thoroughly until the mixture is smooth and evenly blended.
- Add the Cheese: Fold in most of the shredded cheese blend, reserving a handful for topping the dip later. This creates a gooey texture that enhances the dip’s indulgence.
- Bake to Perfection: Transfer the dip mixture to a baking dish, spreading it evenly. Sprinkle the reserved shredded cheese over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and golden brown around the edges.
- Serve Warm with Homemade Tortilla Graves: Remove the dip from the oven and allow it to cool slightly. Serve alongside your freshly made tortilla graves for dipping and enjoy the creamy layers paired with crispy chips.
Notes
- Use rotisserie chicken to save prep time and enhance flavor.
- Ensure cream cheese is softened to blend smoothly with other ingredients.
- Lightly salt the homemade tortilla graves immediately after frying for balanced seasoning.
- Adjust the amount of chili powder or add jalapeños/hot sauce to customize the spice level.
- Serve the dip warm to enjoy the cheese perfectly melted and gooey.
- For a healthier option, bake the tortilla graves by brushing with oil, salting, and baking at 400°F (200°C) for 10-12 minutes until crisp.
- Leftover dip can be refrigerated for up to 3 days or frozen (without chips) for up to 2 months.
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 60 mg
Keywords: chicken enchilada dip, homemade tortilla chips, creamy dip, game day appetizer, cheesy dip, Mexican-inspired, party dip