Chicken Enchilada Verde Dip

This finger-licking-good dip will have you grabbing a spoon instead of chips! Hot dip made with all the wonderful flavor you get in a Chicken Enchilada Verde! Juicy grilled chicken, tomatillos, green bell peppers, cilantro, jalapeno, all mixed with cream cheese and  lots of Monterrey Jack!

Hot cheesy deliciousness!

Chicken Enchilada Verde Dip  from

 Speaking of “finger-licking-good” …

Here is a little tip: DON’T lick your fingers right after mincing jalapenos!

Yes, this tip does come from experience and it was not a pleasant one. You know how sometime (okay, all the time) you are happily cooking and grooving, everything is smelling delicious, you are so into it that you’re not even thinking about consequences of your actions? You’re mincing a big, beautiful jalapeno and adding it to the dish. You go to grab another ingredient and realize that your fingers are still juicy so you lick them….MISTAKE!

Your mouth suddenly burst into flames and you realize just how much of a wuss you are when it comes to spicy stuff. God forbid you have company over and you have to keep your cool instead of running around the kitchen, screaming like a fire alarm. Running to the fridge for milk only to realize you have less than a cup of milk left. Then you have to make a decision, drink the milk to put out the fire or save it for your toddler because it’s almost dinner time?

Fastest decision ever….gulp the milk and  drag your butt to the store to get more.

Chicken Enchilada Verde Dip 2 from

 Luckily, this dip is so delicious (and the fire in your mouth will be out by the time it’s done) that it’s worth it!

Enjoy this tasty appetizer with your choice of chips or veggies. Just make sure to wait for it to cool down a bit or you’ll have another fire to deal with!

Chicken Enchilada Verde Dip 4 from

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Chicken Enchilada Verde Dip
Serves: About 2 cups of dip
  • 4 chicken tenders
  • 2 tsp fresh lime juice
  • salt
  • __
  • 3 medium tomatillos
  • 1 medium green bell pepper
  • 1 jalapeno
  • ½ cup diced white onion (or yellow)
  • 8 oz cream cheese
  • 1 cup of grated Monterrey Jack cheese
  • 1 Tbsp minced fresh cilantro
  • ½ cup sour cream
  • salt
  • ½ tsp cumin
  • More cheese for topping
  1. Preheat the oven to 350 and lightly grease a baking dish.
  2. Cook chicken tenders in a medium frying pan with a some lemon juice and salt, over medium heat, until completely done and golden on both sides. Set aside.
  3. Dice tomatillos, onion and green bell pepper and saute them over medium heat until soft.
  4. Beat cream cheese, salt, cumin and sour cream together until smooth.
  5. Fold in diced chicken, cooked veggies, cheese, cilantro and minced and seeded jalapeno.
  6. Spread the mixture in the baking dish, making sure it's spread evenly for even baking.
  7. Top off with some more cheese and bake for 15-18 minutes.
Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

Chicken Enchilada Verde Dip from

Check out these great recipes from other bloggers:

One Pan Mexican Quinoa from Damn Delicious

Avocado Bean Dip from Shugary Sweets

Tex-Mex Chicken Casserole from Fifteen Spatulas

Chicken Enchilada Verde Dip 1 from

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Chicken Fajitas Stuffed Peppers | from #stuffedpeppers #chicken #chickenrecipe

Chicken Fajita Stuffed Peppers

Avocado Chicken Quesadilla | from

Avocado Chicken Quesadilla

 Homemade Enchilada Soup 3  from #soup #chicken

Homemade Creamy Chicken Enchilada Soup


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  1. says

    Oh my does this ever look good. I love hot stuff and so does our whole family. This will be great at our next gathering. As always your photos are fantastic. By the way, you told us how to put out the fire, how to you keep the weight off after eating all of the delicious recipes you keep producing??

    • lyuba says

      I hope you will make it, Marisa!
      Haha, I run :) (and have people to help me eat it!)
      If you like it hot, add a a little bit of red pepper flakes when you make it!

  2. says

    Even worse? Mincing habaneros and then rubbing your eyes… yea, I learned that lesson the hard way. Very painful. I don’t recommend it. Hahahahaha…. but this dip, oh my goodness it looks AMAZING!!!! Pinning!

    • says

      I was going to say the exact same thing. I didn’t even rub my eye. I used the back of my arm to “scratch” an itch on my forehead. Being sure to be extra careful not to use my hands, which were covered in jalapeno juice. At that PRECISE moment, a drop of jalapeno juice fell from the tip of my finger to the corner of my eye. Some of the worst pain I have ever felt. Haha

      This dip looks fantastic, saving this recipe right now!

    • lyuba says

      Oh gosh, yes! The eyes would be so bad!! I’ve been so lucky with it so far…knock on wood!
      Thank you so much, Chris!

  3. Candace says

    I am wondering what size baking dish to use for this? Making for two different parties and want to make sure I have the right dish!

    • lyuba says

      Hi Candice!
      The such I used here, I am actually not sure about. It’s just pretty and nice from oven to table. You can use like a 1.5 to 2 quart dish and your should be fine. I hope you like it!
      Thank you :)


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