This easy Chicken Enchilada Dip is a hot, cheesy appetizer loaded with shredded chicken, black beans, corn, red enchilada sauce, and plenty of melted cheese. A seasoned cream cheese layer on the bottom makes every scoop creamy and flavorful.
Everything comes together in an 8x8-inch baking dish and bakes until hot and bubbly. Serve it straight from the oven with tortilla chips for an easy party dip, game day appetizer, or casual get-together.
Why You'll Love This Chicken Enchilada Dip
- Hearty and satisfying. Chicken, black beans, corn, and cheese make this much more substantial than your average dip.
- Easy to assemble. Layer everything in one baking dish and let the oven do the rest.
- Great for leftover chicken. Rotisserie chicken or any simply seasoned cooked chicken works well.
- Easy to customize. Add jalapeños, green chiles, diced tomatoes, or extra taco seasoning if you want more flavor or heat.
- Made for tortilla chips. The creamy, cheesy layers make this a thick dip that holds up well to scooping.
How to Make Chicken Enchilada Dip
Start by mixing softened cream cheese with taco seasoning. Spread the mixture evenly across the bottom of an 8x8-inch baking dish.
Layer the drained black beans and corn over the cream cheese.
In a separate bowl, combine the shredded chicken with red enchilada sauce and the remaining taco seasoning. Spread the chicken mixture over the beans and corn.
Top everything with shredded cheddar and Monterey Jack cheese.
Bake at 350°F for about 20 to 25 minutes, or until the dip is hot throughout and the cheese is completely melted and bubbling around the edges.
Let it sit for about 5 minutes before serving. Garnish with chopped cilantro, green onions, jalapeños, or your favorite taco toppings, if desired, and serve warm with tortilla chips.
Chicken Enchilada Dip
- Total Time: 30 min
- Yield: 8 servings 1x
Description
This easy Chicken Enchilada Dip is loaded with shredded chicken, black beans, corn, red enchilada sauce, cream cheese, cheddar, and Monterey Jack. Bake until hot and bubbly, then serve with tortilla chips for an easy party or game day appetizer.
Ingredients
- 4 ounces cream cheese, softened
- 2 tablespoons taco seasoning, divided
- 2 cups cooked shredded chicken
- 1 cup red enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn, drained if canned or thawed if frozen
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro, for garnish, optional
- Tortilla chips, for serving
Instructions
- Preheat the oven. Preheat the oven to 350°F.
- Make the cream cheese layer. In a small bowl, combine the softened cream cheese with 1 tablespoon taco seasoning. Spread the mixture evenly over the bottom of an 8x8-inch baking dish.
- Add the beans and corn. Sprinkle the black beans and corn evenly over the cream cheese layer.
- Season the chicken. In a medium bowl, combine the shredded chicken, enchilada sauce, and remaining 1 tablespoon taco seasoning. Stir until the chicken is evenly coated, then spread it over the beans and corn.
- Add the cheese. Sprinkle the cheddar and Monterey Jack evenly over the top.
- Bake. Bake uncovered for 20 to 25 minutes, or until the dip is heated through and the cheese is melted and bubbling around the edges.
- Serve. Let the dip rest for about 5 minutes. Garnish with chopped cilantro, if desired, and serve warm with tortilla chips.
Notes
- Chicken: Rotisserie chicken works particularly well here, or use leftover baked, grilled, or poached chicken. Avoid strongly flavored or heavily marinated chicken.
- Enchilada sauce: Use your favorite red enchilada sauce or your homemade red enchilada sauce.
- Make it spicier: Add diced jalapeño, canned diced green chiles, hot enchilada sauce, or a pinch of cayenne.
- Make it creamier: For a thicker cream cheese layer, increase the cream cheese from 4 ounces to 8 ounces. I would keep 4 ounces as the actual base recipe, though. Eight ounces starts pushing this toward a cream-cheese dip rather than a chicken enchilada dip.
- Optional toppings: Cilantro, sliced green onions, diced tomatoes, jalapeños, sour cream, or diced avocado all work.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: American, Mexican
incredible dip! I will be making this again many times
It is over the top good isn't it?
wow! was this ever good! It has just the right amount of chicken and spice and cheese. I served it with fresh warm pita bread and it was so filling we just had that and some drinks on the patio. I love your recipes Debi .... I come here often! Keep it up!