Cheesy Chicken Enchilada Dip with Tortilla Graves
A creamy, cheesy chicken enchilada dip made with pepper Jack, cream cheese, green chiles, and rotisserie chicken—baked until bubbly and topped with spooky tortilla ‘graves’ for a festive Halloween touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Ingredients
- 2 cups shredded pepper Jack cheese
- 1 cup enchilada sauce
- 1 cup shredded rotisserie chicken
- 12 oz cream cheese, softened
- 1 (4.5-oz) can green chiles
- 1 tablespoon taco seasoning
- 4 flour tortillas (for tortilla graves)
- Shredded lettuce, for garnish
- Tortilla chips, for serving
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine pepper Jack cheese, enchilada sauce, shredded chicken, softened cream cheese, green chiles, and taco seasoning. Mix until smooth and well combined.
- Transfer the mixture to a cast-iron skillet or oven-safe dish and bake for 20–25 minutes, until hot, bubbly, and golden around the edges.
- While the dip bakes, cut flour tortillas into grave shapes using a knife or cookie cutter. Place on a baking sheet and bake for 5–7 minutes until crisp and lightly golden.
- Top baked dip with shredded lettuce for garnish, then insert tortilla graves for a spooky effect.
- Serve warm with tortilla chips.
Notes
- Add diced jalapeño or hot sauce for extra heat.
- Substitute cheddar or Monterey Jack cheese if desired.
- Stir in black beans or corn for more texture.
- Serve with veggie sticks for a low-carb option.
- Prepare dip mixture ahead and bake just before serving.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 270
- Sugar: 2g
- Sodium: 530mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 55mg
