Baked Enchilada Dip
This easy Tex-Mex baked enchilada dip features three Mexican melting cheeses, cream cheese, sour cream, red enchilada sauce and a homemade Tex-Mex spice blend. Unlike many enchilada dips made with chicken or beef and packaged taco seasonings, this version is all about the enchilada flavor and creamy melted Mexican cheese.
What’s in Tex-Mex Enchilada Dip?
The base of the dip consists of cream cheese and red enchilada sauce. The cream cheese gives stability to the dip to allow it to be scoopable and the enchilada sauce offers that familiar chile flavor you find in Mexican restaurants. A simple seasoning blend and a little sour cream round out the flavor.
Why use Mexican melting cheese?
Mexican cheese like Oaxaca, Chihuahua, Queso Muenster and Asadero have a higher moisture content that melts beautifully and results in a milky, buttery, mild melted cheese. Regular hard cheeses like cheddar have low moisture content and high fat content that often results in separation when cooked.
When melted together, these cheeses form a gooey cheese mixture without overpowering the enchilada flavor.
Homemade Tex-Mex Spice Blend
There’s no need for a preservative-loaded package of taco seasoning. The red enchilada sauce begins the flavor and when chili powder, smoky paprika, cumin, onion powder, garlic powder and oregano are added, the flavor blossoms!
How to make Enchilada Dip
- Put all the ingredients into a large mixing bowl; use a hand or stand mixer to combine
- Transfer to baking dish and bake uncovered for 25 minutes or until the dip is hot and bubbly
Recipe Tips
- For best results, make sure the cream cheese is room temperature; this will allow it to blend well and avoid being lumpy
- Buy blocks of cheese and shred it yourself; do not use pre-shredded cheese
- Allow the dip to rest 10-15 minutes before serving
- If you top it with additional cheese before baking, you might want to give the dip a good stir after it’s done to incorporate the cheese into the dip. Otherwise, if the melted cheese on top isn’t folded into the dip, it’s difficult to get to the dip because of the layer of cheese.
What to serve with Enchilada Dip
Corn tortilla chips are the natural choice, however, if you’re hosting a gathering and you want a full Tex-Mex menu, check out some of these other recipes – Sour Cream Enchilada Casserole, Queso, Sour Cream Enchilada Sauce, Charro beans, easy Mexican rice or Ranchero sauce!
Make ahead and storage
Make enchilada dip up to three days in advance. When ready to serve, reheat in a 300 degree oven uncovered for 20 minutes or so. Store in an airtight container in the refrigerator for 3-5 days. Freezing is not recommended.
Tex-Mex Baked Enchilada Dip
Equipment
- Hand or Stand Mixer
Ingredients
- 8 ounces Cream cheese, room temperature
- ½ cup Sour cream
- ½ cup Red enchilada sauce, mild, medium or spicy
- 4 ounces Oaxaca cheese, shredded (See recipe notes about the cheese)
- 4 ounces Asadero cheese, shredded
- 4 ounces Queso Muenster cheese, shredded
Tex-Mex Seasoning Blend
- 1½ teaspoons Chili powder
- 1 teaspoon Ground cumin
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Smoky paprika
- ¼ – ½ teaspoon Mexican oregano (optional)
Instructions
- In a small mixing bowl combine the seasoning ingredients; set aside1½ teaspoons Chili powder, 1 teaspoon Ground cumin, ½ teaspoon Garlic powder, ½ teaspoon Onion powder, ½ teaspoon Smoky paprika, ¼ – ½ teaspoon Mexican oregano (optional)
- In a big mixing bowl, combine remaining ingredients. Mix with electric mixer until well combined; transfer to small to medium size baking dish; bake @ 350℉ for 25 minutes or until hot and bubbly; remove and allow to rest 10-15 minutes before serving.8 ounces Cream cheese, room temperature, ½ cup Sour cream, ½ cup Red enchilada sauce, mild, medium or spicy, 4 ounces Oaxaca cheese, shredded, 4 ounces Asadero cheese, shredded, 4 ounces Queso Muenster cheese, shredded
