Easy Chicken Enchilada Dip
This Chicken Enchilada Dip is a great choice for any party or event. A creamy cheese-laden dip with tons of flavor from enchilada sauce, spices, and the addition of extra protein in the chicken and black beans. I love this version of a chicken dip as it goes so well with tortilla chips and has tons of flavor. Definitely a different option outside the regular dips on the buffet table.
Chicken Enchilada Dip
Every party needs a great dip recipe. Whether it is a birthday party with your kids or a New Year’s Eve party with friends and family, dips are a must. This one is loaded with bits of chicken, black beans, corn, cream cheese, and a great cheese blend. It has jalapeno for extra spice, but of course, you can leave that out or substitute green chiles if you prefer.
If you like spicy, you’ll love this bacon jalapeno popper dip as another option for your appetizer menu.
Can I make This Chicken Enchilada Crock Pot Dip?
Yes! If you prefer to let this cook over a few hours and stay warm for your party, you can definitely mix this up in the slow cooker instead of in the oven. Just make sure you allow for enough time for all of the cheeses to melt and the flavors to combine. You could even put this into a large bowl that is safe for your Instant Pot and prepare it there if you wanted!
Can I Use Canned Chicken for This Dip?
While I would prefer to have rotisserie or cooked and shredded chicken, you can add canned chicken in a pinch. The texture is not the same and for some, the flavor will be different. It can work for you if it is all you have on hand, but I highly recommend using rotisserie chicken for the best flavor.
What Should I Serve With This Chicken Enchilada Dip?
Tortilla chips are the best option for serving with chicken enchilada dip. You can also use celery sticks, car￼￼rot sticks, pita chips, veggie chips, or even veggie straws. You will want something a bit sturdier for this as it is a thicker dip.
Potato chips are another option, but they may not give the right flavor combination you want. If you adjust it and make it 100% keto-friendly, then you could also serve this with pork rinds.
You can even eat this with a spoon or inside one of these homemade tortillas as a wrap! It’s just that good!
- Cream cheese
- Enchilada sauce
- Black beans
- Shredded chicken
- Mexican cheese blend
- Taco seasoning
Optional: Chopped cilantro, salsa, sour cream, and added jalapeno slices
How to Make Cheesy Chicken Enchilada Dip
Begin by preheating the oven to 350ºF.
While the oven is heating, you will combine the cream cheese and enchilada sauce in a large bowl, then stir in the black beans, corn, chicken, and taco seasoning.
Mix in all but 1/2 cup of the Mexican cheese and jalapenos then pour into the cast iron skillet.
Bake for 25 minutes and then remove from the oven and top with the remaining cheese and bake for another 5 minutes. You can broil at this point if you want to add extra color to the top of the dip.
Garnish with fresh chopped cilantro, salsa, sour cream, and added jalapenos before serving.
Chicken Enchilada Dip
- 8 oz Cream cheese softened
- 10 oz Enchilada sauce
- 3/4 cup Black beans
- 1/2 cup Corn
- 2 Jalapenos diced
- 1 cup Rotisserie chicken shredded
- 2.5 cups Mexican cheese 1/2 cup for garnish
Preheat oven to 350 degrees F.
In a large bowl add your cream cheese and enchilada sauce and stir to combine
Add black beans, corn, chicken and taco seasoning and stir to combine.
Mix in 1 1/2 cups Mexican cheese and jalapenos then stir to combine.
Pour the dip into a cast iron skillet then bake at 350 degrees for 25 minutes.
Remove the dip from the oven and sprinkle the remaining 1/2 cup cheese on top then bake for another 5 minutes or until cheese is melted and bubbling.
Garnish with cilantro, salsa, sour cream, and sliced jalapenos as desired.
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