Chicken Enchilada Dip
This easy chicken enchilada dip is creamy, cheesy, and loaded with shredded chicken, black beans, and tons of delicious enchilada flavors! It takes just minutes to throw together and can be prepped in advance, which is why it’s one of my favorite appetizers!
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Easy Chicken Enchilada Dip Recipe
- Easy. This dip can be made with just a handful of simple ingredients, including shredded rotisserie chicken. You’ve probably got most of these ingredients in your kitchen already!
- Flavorful. The ingredient list might be short and sweet, but the flavor is on another level! Green chilies, taco seasoning, and your favorite red enchilada sauce are the quickest way to adds tons of flavor with hardly any work!
- Crowd-Pleaser. Cheesy dips served with crispy tortilla chips are always a fan favorite! Pair that with the familiar flavor of chicken enchiladas, and your guest will be going back for seconds AND asking for the recipe!
Ingredients for Chicken Enchilada Dip
- Cream Cheese: Use full-fat cream cheese for this recipe! Low-fat or fat-free will give you a grainy texture and a watery dip.
- Rotisserie Chicken: Shredded rotisserie chicken is the shortcut ingredient that makes this dip a breeze to throw together. Look for the pre-shredded rotisserie chicken at your grocery store to save even more prep time!
- Shredded Cheese: Shred your own cheese! Pre-shredded cheese from the grocery store is coated in cellulose, which prevents it from clumping and also prevents it from melting.
- Enchilada Sauce: Use your favorite red enchilada sauce for this recipe. You could also use green enchilada sauce if you prefer.
- Black Beans: I am obsessed with black beans so I added them every chance I get. You could substitute with pinto beans or you could omit them for an even creamier dip!
- Green Chilies: I like to use fire-roasted green chilies, but you could use regular instead. You can also substitute with a can of diced jalapeños – just make sure you check the label to see if you are getting the mild or hot jalapeños!
- Taco Seasoning: My homemade taco seasoning or my chicken taco seasoning are both great options for this enchilada dip. You can use store-bought taco seasoning too!
How to Make Chicken Enchilada Dip
Add cream cheese, chicken, half the cheese, enchilada sauce, black beans, green chilies, taco seasoning, and a couple large pinches of salt and pepper to a large bowl.
Mix until creamy.
Transfer to an 8×8 baking dish. Top with remaining cheese.
Cover with foil and bake for 25-30 minutes or until the cheese is melted and the edges of the dip are bubbly. Broil for 1-2 minutes if desired. Garnish with chopped cilantro and sliced green onion and serve with tortilla chips. Enjoy!
Tips for Making
- Season. There are a lot of flavorful ingredients in this recipe, but don’t forget to season it well with salt and pepper! That’s the easiest way to boost the overall flavor of the dish and make each of the ingredients shine.
- Vegetarian. To make this dip vegetarian, just omit the chicken! Add an extra can of black beans in place of the chicken for a hearty vegetarian appetizer!
Making Chicken Enchilada Dip Ahead of Time
- This enchilada dip is one of my favorite make-ahead appetizers!
- You can throw it together days in advance and keep it in the fridge until you’re ready to bake it.
- About an hour before you want to bake it, take it out of the fridge and let it sit on the counter to come to room temperature.
- Then bake according to the instructions in the recipe card, planning to add an additional 10 minutes or so of baking time to count for the cold temperature.
Storing Leftover Enchilada Dip
Store leftover chicken enchilada dip in an airtight container in the fridge for up to five days.
Freezing Chicken Enchilada Dip
- Freeze enchilada dip in a freezer-safe container for up to three months.
- Thaw overnight in the fridge before baking.
- Let the dip sit out on the counter for about an hour before baking.
- Plan to add an extra 15-20 minutes of extra baking time to count for the cold temperature.
Reheating Enchilada Dip
- Reheat chicken enchilada dip in a 350° oven until warmed through.
- You can also reheat it in the microwave in 30-60 second increments until warmed through.
If you love enchiladas, don’t miss these family-favorite recipes!
- Creamy Chicken Enchilada Soup
- Easy Black Bean Enchiladas
- Green Chicken Enchiladas
- Chicken Enchilada Casserole
Try these dips next!
Did you love this recipe?
Please leave a 5-star rating and review below!
Chicken Enchilada Dip
This easy chicken enchilada dip is creamy, cheesy, and loaded with shredded chicken, black beans, and tons of delicious enchilada flavors! It takes just minutes to throw together and can be prepped in advance, which is why it’s one of my favorite appetizers!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Oven
- Cuisine: American/Mexican
Ingredients
Units
Scale
- 8 ounces cream cheese, cubed and room temperature
- 2 cups shredded and roughly chopped rotisserie chicken
- 3 cups shredded cheese (about 12 ounces)
- 10 ounce can red enchilada sauce
- 15 ounce can black beans, rinsed and drained
- 4 ounce can fire-roasted diced green chilies
- 1 ounce taco seasoning (or 1 storebought packet)
- Kosher salt
- fresh cracked pepper
- chopped cilantro and sliced green onion for serving
- tortilla chips for serving
Instructions
- Heat oven to 375 degrees.
- In a large bowl combine cream cheese, chicken, half the cheese, enchilada sauce, black beans, green chilies, taco seasoning, and a couple large pinches of salt and pepper. Mix until creamy.
- Transfer to an 8×8 baking dish. Top with remaining cheese.
- Cover with foil and bake for 25-30 minutes or until the cheese is melted and the edges of the dip are bubbly. Broil for 1-2 minutes if desired.
- Garnish with chopped cilantro and sliced green onion and serve with tortilla chips. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Equipment
Buy Now → Notes
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- Season. There are a lot of flavorful ingredients in this recipe, but don’t forget to season it well with salt and pepper! That’s the easiest way to boost the overall flavor of the dish and make each of the ingredients shine.
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- Vegetarian. To make this dip vegetarian, just omit the chicken! Add an extra can of black beans in place of the chicken for a hearty vegetarian appetizer!
Nutrition
- Serving Size: 1/12 of the dip
- Calories: 283
- Sugar: 1.9 g
- Sodium: 855.5 mg
- Fat: 19.4 g
- Carbohydrates: 10.6 g
- Fiber: 3.1 g
- Protein: 16.8 g
- Cholesterol: 69.3 mg
Sounds delicious! I HAVE to try it! (with a few modifications) Sorry:( I’m in a healthcare profession, nutrition facts jump out at me. Most appetizer recipes are full of fat, cholesterol, & sodium. (hypertension & heart disease in a dish!) I always re-work any recipe to get these nutrition items to a healthier level before I make it. I love the recipes you share! I have collected so many from you!
I love the idea of chicken. (chicken breasts could cut some fat if you’re watching fat content) Kids need the fat for proper development, unless they are on a fat restricted diet for medical reasons. Black beans are a great source of protein! (I cook them rather than use canned) Everything science is telling us about the cans used to package much of our food is honestly frightening.
I make my own taco seasoning. It’s very easy, just a few spices & mix them together well. I keep a jar of it made ahead so it’s ready when I need it. Most storebought taco spice has SO much salt which isn’t necessary or healthy. There is plenty of salt already in the enchilada sauce, cheddar cheese, cream cheese, rotisserie chicken & chips that you honestly don’t need to add salt. Adding pepper to enhance flavor is a good idea & I like to use fresh cracked pepper too. I think it tastes better. I believe using fresh, good quality spices is essential to flavor. (quality doesn’t mean pricey, just research where & how the
spice is produced)
I would choose Neufchatel cheese over cream cheese to reduce fat. I can usually find the fire-roasted green chilis in a jar at my favorite grocers as I prefer jars now. (although I inspect the jar & the food from it for broken glass. (just in case)
For chips, there is a low-sodium version now that is handy, or I make my own by cutting corn tortillas into triangles & cooking on a rack in the air-fryer. The triangles cook up nice & crisp & curl up on the edges like storebought. (yet they aren’t deep-fried & I don’t salt them) But they look & taste the same.
Thank you, Kylie, for sharing all these yummy recipes! I know I can speak for many when I say we so appreciate the ideas you provide us for dinner tonight, Sunday-potluck or my turn to host football Sunday! Although I hope my modifications in this review may be helpful to some you are our hero that brings us all these great recipes! You’re awesome!
Thanks so much for your kind words!! I have a super easy taco seasoning recipe if you want to try a new one!! https://midwestfoodieblog.com/old-el-paso-taco-seasoning/
Where do the chilies go???
Oh you can you just throw them in the garbage! 🙂 HAH just kidding. I just added them to the recipe instructions. Every once in a while in recipe development an ingredient slips past me. Thank goodness I have my process shots there to help guide me. They go right in the dip with everything else. Thanks, Scott! Can’t wait to hear what you think if you try it!!