1. Prepare the Chicken

Start by preparing the chicken. If you’re using rotisserie chicken, simply remove the skin and shred the meat with your hands or a fork. You can also cook and shred chicken breasts in advance. To cook the chicken, season boneless, skinless chicken breasts with salt, pepper, and a pinch of cumin, then bake at 375°F (190°C) for about 20-25 minutes, or until fully cooked. Shred the cooked chicken with a fork once it’s cooled slightly. This step can be done ahead of time and stored in the fridge until you’re ready to make the dip.

2. Prepare the Creamy Base

In a medium mixing bowl, combine the softened cream cheese, sour cream, chili powder, cumin, garlic powder, onion powder, and a pinch of salt and pepper. Use a hand mixer or a whisk to blend everything together until smooth and creamy. The cream cheese and sour cream serve as the rich base for the dip, while the spices will provide a deep flavor that complements the chicken.

3. Add the Chicken and Enchilada Sauce

Once the creamy base is smooth, stir in the shredded chicken, enchilada sauce, and diced green chilies. Mix well to ensure that the chicken is evenly coated in the creamy mixture and the sauce is distributed throughout. The enchilada sauce is what gives the dip its bold, tangy flavor, and the diced green chilies add a subtle heat and additional depth to the dish.

4. Add the Cheese

Next, fold in the shredded cheddar and Monterey Jack cheeses. These cheeses will melt beautifully into the dip, making it extra creamy and cheesy. The combination of cheddar and Monterey Jack provides a balance of sharpness and meltability, ensuring that each bite of the dip is oozy and indulgent.

5. Bake the Dip

Preheat your oven to 350°F (175°C). Transfer the chicken mixture to a 9×9-inch baking dish or a similar sized oven-safe dish, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly. The cheese on top should be golden and slightly browned. If you prefer a bit more crispiness on the top, you can switch to the broiler for the last 2-3 minutes of baking, but keep a close eye to prevent burning.

6. Serve and Garnish

Once the dip is baked to perfection, remove it from the oven and let it cool for a few minutes. You can garnish the dip with chopped green onions, cilantro, or sliced jalapeños for a fresh, flavorful touch. For extra cheesiness, sprinkle a little more shredded cheese on top before serving.

Serve the Chicken Enchilada Dip with tortilla chips, crackers, or fresh vegetables like celery, carrots, or bell pepper strips. The creamy, cheesy dip is perfect for scooping and will be a hit at any gathering.