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This is the good stuff: a hot tex-mex chicken enchilada dip baked in the oven until the cheese is bubbly. You add the usual suspects, like a Costco chicken that you shred yourself, preshredded cheese, a can of black beans. You get to add whatever your Taco Tuesday favorites you can dream up: guacamole, sour cream, pico de gallo, or homemade raw salsa.
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How to Make This Chicken Enchilada Dip
Tools you’ll need
Step 1: Set the oven to 350F to preheat and gather your tools and ingredients. Drain the black beans and chop the shredded chicken into smaller, equal pieces. Shred the cheese if it hasn’t come preshredded.
Step 2: Combine the diced chicken, cream cheese, black beans, 1 cup cheddar, 1 cup pepper jack, green chiles, taco seasoning, and enchilada sauce in a large mixing bowl.
Step 3: Transfer the mixture to an ovenproof skillet and sprinkle on the rest of the cheddar and pepper jack cheeses.
Step 4: Bake about 20 minutes. We are looking for it to be heated all the way through with bubbly, melted cheese on top. If your baking dish is smaller, the dip will be thicker, so give it more time to heat through.
Step 5: Top with cilantro and a spoonful of sour cream and serve with tortilla chips, Fritos or crisp veggies. Add your favorites sides, like chunky avocado dip, homemade raw salsa, or queso.
Tools and Equipment
- Cutting board & knife
- Skillet (ovenproof)
- Large mixing bowl
- Measuring cups & spoons
- Spatula
- Hot pads and trivet
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Chicken Enchilada Dip
Equipment
- Nonstick Skillet ovenproof
Ingredients
- 1.5 c shredded chicken diced small
- 1.5 blocks cream cheese 12 oz, softened
- 1 can black beans 15 oz, rinsed and drained
- 1.5 c shredded cheddar cheese
- 1.5 c shredded pepper jack cheese
- 1 can green chiles 4 oz, diced
- 2 t taco seasoning
- 1 c red enchilada sauce
- freshly chopped cilantro for garnish
- tortilla chips or Fritos for serving
Instructions
- Prep: Preheat the oven to 350F. Set the cream cheese out to soften. Dice the shredded chicken into smaller and equal pieces. Drain and rinse the black beans.
- Combine the shredded chicken, cream cheese, black beans, 1 cup cheddar cheese, 1 cup pepper jack cheese, green chiles, taco seasoning, and enchilada sauce in a large mixing bowl.
- Transfer mixture into an ovenproof skillet and sprinkle on the remaining cheddar and pepper jack cheeses.
- Bake 20 minutes. The dip should be hot all the way through, with a melted cheese top. If your baking dish is smaller, give it more baking time.
- Top with cilantro and serve with tortilla chips or Fritos. Add any of the usual tex-mex sides as desired: guac, sour cream, or salsa.
Notes
Nutrition
The bottom line
Add sturdy tortilla chips or Fritos corn chips alongside this homemade snack of three-cheese hot Enchilada Dip. You may also want to try my CrockPot Buffalo Chicken Dip, easy white bean dip, taco dip, or chili dip (with Velveeta). Try your hand at making your own sour cream, too.
