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chicken enchilada dip in cast iron white bowl corn chips apron with chili peppers on wood table
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5 from 1 vote

Smoked Chicken Enchilada Dip

All of the delicious flavors of chicken enchiladas are combined in a melted cheesy dip is heated on the smoker for the perfect creamy texture.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: enchilada, smoked
Servings: 8
Calories: 279kcal

Equipment

  • Pellet Smoker
  • cast iron pan or alluminum pan

Ingredients

  • 2 cups shredded chicken
  • 8 ounces cream cheese
  • 2 cups monterey jack cheese
  • 1 cup enchilada sauce
  • 4 ounce diced green chiles
  • 1 tablespoon taco seasoning
  • corn tortilla chips for serving

Instructions

  • Preheat your Traeger or other pellet smoker to 350F
  • Prepare the shredded chicken if it is not already shredded.
  • In a medium bowl, combine shredded chicken, room temperature cream cheese, 1 ½ cups shredded cheese, taco seasoning, green chiles, and a 1 cup of canned enchilada sauce.
  • Mix the ingredients together until they are well combined and transfer into your cast iron pan or baking dish. Add the last ½ cup of shredded cheese to the top of the dip.
  • Set the prepared dip directly on the Traeger grill grate and close the lid. Cook the dip for 30 minutes or until the cheese is totally melted and bubbly.
  • Remove and serve with tortilla chips.

Video

Nutrition

Calories: 279kcal | Carbohydrates: 5g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 626mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 6mg | Calcium: 248mg | Iron: 1mg