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Graveyard Chicken Enchilada Dip, a spooky and delicious appetizer, is shown as the featured image.

Graveyard Chicken Enchilada Dip

This Graveyard Chicken Enchilada Dip is a warm, cheesy, and slightly spicy appetizer perfect for Halloween parties or any festive occasion. It combines the flavors of chicken enchiladas with a fun, spooky graveyard presentation that's sure to impress your guests.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 10
Course: Appetizer, Snack
Cuisine: Mexican-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound cooked chicken, shredded
  • 1 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste
  • 2 cups shredded cheddar cheese, divided
  • Tortilla chips, for serving
  • Flour tortillas
  • Black food coloring
  • Optional: Green onions, sliced

Equipment

  • large skillet
  • Mixing spoon
  • 9x13-inch baking dish
  • Knife or cookie cutters (for tombstone shapes)
  • Small brush
  • Oven
  • cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the shredded chicken, diced tomatoes and green chilies (undrained), and enchilada sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Reduce the heat to low. Add the softened cream cheese, sour cream, chili powder, cumin, garlic powder, salt, and pepper to the skillet. Stir until the cream cheese is completely melted and the mixture is smooth and creamy.
  5. Stir in 1 cup of the shredded cheddar cheese. Continue stirring until the cheese is melted and evenly distributed.
  6. Pour the chicken enchilada mixture into a 9x13 inch baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
  7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the dip is heated through.
  8. While the dip is baking, prepare the graveyard topping. Cut the flour tortillas into tombstone shapes using a knife or cookie cutters.
  9. Dilute the black food coloring with a little water to create a 'paint.' Use a small brush to paint the tombstone shapes with the black food coloring. Let them dry completely.
  10. Once the dip is out of the oven, arrange the tortilla chip 'tombstones' on top of the dip to create a graveyard scene.
  11. Optional: Sprinkle sliced green onions around the 'tombstones' to resemble grass.
  12. Serve immediately with tortilla chips.

Notes

For a smoother dip, ensure your cream cheese is fully softened. If the dip is too thick, add chicken broth or milk to thin it out. If it's too thin, simmer it on the stovetop to evaporate excess liquid. To prevent the cheese from burning, cover the dish with foil during baking if needed. Use extra-crispy tortilla chips or toothpicks to support the tortilla tombstones. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or skillet. Experiment with different cheeses, add jalapeños for a spicier kick, or substitute chicken with black beans for a vegetarian option.