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February 15, 2023
Dips are one of the best game day snacks. My Chicken Enchilada Dip gives you the best flavors of enchiladas without all the work! This dip is zesty, creamy, and comes together in less than an hour. Make this dip the main attraction, or serve it with any of my other dips for a spread to remember. Either way, you’re in for a treat.
Though this dip is Tex-Mex, it’s mild enough for anyone to enjoy. Serve it at your next football party, work potluck, or for a fun snack.
You can make this dip in the oven, but it takes on a whole new flavor when grilled on the Traeger Timberline 1300. This is game day food done BBQ style! My Chicken Enchilada Dip is sure to be a total crowd-pleaser. People won’t be able to get enough of it!
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You can find a detailed demonstration of this recipe in the video and recipe card. Here’s a quick overview of how I pulled this delicious dip together.
This dip was creamy, rich, and perfectly zesty. It’s a mild dip anyone can enjoy, but it still has authentic Tex-Mex flair. If you like chicken enchiladas, you’ll adore this Southwest-style dip!
Serve this delicious dip with tortilla chips, carrots, pita chips, celery, or crackers.
If you have leftovers, you can store them for up to 4 days in the fridge. Because this dip contains dairy, I don’t recommend freezing it as the texture would be different when thawed.
Traeger Timberline 1300, Royal Oak Charcoal Hardwood Pellets, Royal Oak Tumbleweeds, Nechtik BBQ Gloves, mixing bowls, ThermoWorks Hotpad/Trivet, disposable cutting boards, Lodge cast iron skillet.
Heath Riles BBQ Chicken Rub
Fire up the grill. I stoked the Traeger Timberline 1300 with Royal Oak Charcoal Hardwood Pellets and Royal Oak Tumbleweeds and fired it up to 350℉.
Prep the chicken and cream cheese. To soften the cream cheese, I placed the block on the counter for an hour. I also shredded the chicken to keep the dip looking homogenous.
Mix the dip. I placed the shredded chicken in a large mixing bowl and added the cream cheese, sour cream, Heath Riles BBQ Chicken Rub, enchilada sauce, green chilies, and about a cup of shredded cheddar cheese, and a cup of Monterey Jack cheese. I used my hands to mix the ingredients until smooth.
Transfer and cook. I transferred the dip to a Lodge cast iron skillet. I topped it with a little more Heath Riles BBQ Chicken Rub and the rest of the shredded Cheddar and Monterey Jack cheese. I set the skillet on the Traeger Timberline 1300 and cooked it for 40 minutes until the cheese was melted and gooey.
Serve. This dip came off the pit piping hot, so I let it cool for a bit before digging in.
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