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
Scale
- 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
