Preheat your oven to 350°F. It's important to have it at the right temperature so your dip bakes evenly and becomes perfectly bubbly.
Prepare a baking dish by spraying it with nonstick spray. This ensures your dip comes out cleanly and doesn’t stick to the dish.
In a large mixing bowl, combine all the ingredients except for the cheese. This includes the shredded chicken, cream cheese, sour cream, green chile enchilada sauce, chopped green chiles, taco seasoning, and cilantro. Stir until well combined; it’s okay if the mixture isn’t completely smooth.
Next, stir in all but 1/4 cup of the shredded Mexican blend cheese you set aside. This cheese will create a beautifully melty layer on top.
Transfer your combined mixture into the prepared baking dish. Spread it evenly for even cooking.
Sprinkle the reserved cheese on top of the dip. This will give it a deliciously cheesy crust when baked.
Now, place the dish in the oven and bake uncovered for 20 to 25 minutes. Look for the dip to be hot and bubbly, with the cheese melted to a golden perfection.
Once done, remove it from the oven and let it sit for a few minutes. This will help it set up slightly for easier serving.
To serve, sprinkle chopped onion, jalapeños, and white beans on top (if using). These add-ins can enhance both the flavor and presentation.
Enjoy your Green Chile Chicken Enchilada Dip hot with your favorite chips. Trust me, it’s going to be a hit!
