How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken Enchilada Dip Casserole?

You need 9 ingredients. The key ingredients include: 4 -6 chicken breasts, cooked and cut into chunks or cubes, ¾ cup sour cream, 1 (19 ounce) can mild enchilada sauce (I use one 10 oz. can of mild and one 10 oz. can of hot), 1 (15 ounce) jar mild salsa or 1 (15 ounce) jar salsa, and more.

Is Chicken Enchilada Dip Casserole suitable as meat & poultry?

Yes, Chicken Enchilada Dip Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chicken Enchilada Dip Casserole?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Enchilada Dip Casserole Recipe

Name: Chicken Enchilada Dip Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -6 chicken breasts, cooked and cut into chunks or cubes; ¾ cup sour cream; 1 (19 ounce) can mild enchilada sauce (I use one 10 oz. can of mild and one 10 oz. can of hot); 1 (15 ounce) jar mild salsa or 1 (15 ounce) jar salsa; 1 (8 ounce) can tomato sauce; 1 (2 1/4 ounce) cansliced black olives (optional); 12 can chopped green chili (mild) (optional); 12 lb grated cheddar cheese; 12 lb grated monterey jack cheese (or substitute a Mexican cheese blend for both)

Try this homemade Chicken Enchilada Dip Casserole recipe the whole family will love. Made with chicken breasts, sour cream, enchilada sauce and salsa. E…

This Chicken Enchilada Dip Casserole relies on simple, everyday ingredients such as sour cream, (8 ounce) can tomato sauce and grated cheddar cheese. It comes together quickly and makes 4 servings, at about 11197 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

4 -6 chicken breasts, cooked and cut into chunks or cubes
¾ cup sour cream
1 (19 ounce) can mild enchilada sauce (I use one 10 oz. can of mild and one 10 oz. can of hot)
1 (15 ounce) jar mild salsa or 1 (15 ounce) jar salsa
1 (8 ounce) can tomato sauce
1 (2 1/4 ounce) cansliced black olives (optional)
12 can chopped green chili (mild) (optional)
12 lb grated cheddar cheese
12 lb grated monterey jack cheese (or substitute a Mexican cheese blend for both)

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Quick Info

Servings
4 servings
Calories
11197 kcal
Category
Meat & Poultry

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