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Chicken Enchilada Dip

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5 from 1 review

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!

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

  1. Heat oven to 375 degrees.
  2. 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.
  3. Transfer to an 8×8 baking dish. Top with remaining cheese.
  4. 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.
  5. Garnish with chopped cilantro and sliced green onion and serve with tortilla chips. Enjoy!
  6. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • 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!

Find it online: https://midwestfoodieblog.com/chicken-enchilada-dip/