Cheesy Chicken Enchilada Bowls

This cheesy chicken enchilada dip is sure to be a crowd pleaser at your next get together. It’s the perfect dip for parties, game day or when you’re craving a late night snack.
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10 Minutes Prep
45 Minutes Total
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12 Servings


Ingredient List
  • Small check mark in a circle icon 1 (8-ounce) package cream cheese, softened
  • Small check mark in a circle icon 1 cup Old El Paso™ Red Enchilada Sauce
  • Small check mark in a circle icon 1 1/2 -2 cups cooked shredded chicken (I used rotisserie)
  • Small check mark in a circle icon 1 (4.5-ounce) can Old El Paso™ Chopped Green Chiles
  • Small check mark in a circle icon 1-1 1/2 cups shredded pepper jack or monterey jack cheese, divided
  • Small check mark in a circle icon 1/4 cup chopped fresh cilantro, divided
  • Small check mark in a circle icon 1 teaspoon Old El Paso™ taco seasoning mix
  • Small check mark in a circle icon 12 Old El Paso™ Mini Taco Bowls™
  • Small check mark in a circle icon Tortilla chips, for serving
Preparation
  1. Pre-heat oven to 375ºF. Line a baking sheet with foil and then place the bowls on the foil. Set aside.
  2. Place the cream cheese in a large bowl and beat with an electric mixer until smooth and creamy. Mix in the enchilada sauce and mix until well combined. Stir in the chicken, green chiles, 3/4 cup shredded cheese, 2 Tablespoons cilantro and taco seasoning. Stir just until combined.
  3. Fill the bowls about 3/4 the way full. Top with cheese and then bake for 15-20 minutes, or until the cheese is bubbly. Serve with tortilla chips.
  4. You can also place the mixture in a pretty baking dish to dress up a dinner table. To make this dip in a baking dish, spray the pan with cooking spray and then bake for 20-25 minutes and then serve with tortilla chips.
Expert Tips
  • You can also place the mixture in a pretty baking dish to dress up a dinner table. To make this dip in a baking dish, spray the pan with cooking spray and then bake for 20-25 minutes and then serve with tortilla chips.