Chicken Enchilada Dip
A hot, 3-cheese baked dip loaded with shredded chicken, black beans, green chiles, and red enchilada sauce, topped with cheddar and pepper jack and served with tortilla chips.
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
Store leftovers in an airtight container in the refrigerator for up to five days. The dip can be reheated in the microwave, or in a heat-safe container in the oven or air fryer. Stir well before serving.
This can be made ahead the night before: cover with plastic wrap or foil and refrigerate. Let it return to room temperature before baking.
Nutrition
Calories: 194kcalCarbohydrates: 13gProtein: 15gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 41mgSodium: 546mgPotassium: 188mgFiber: 4gSugar: 3gVitamin A: 430IUVitamin C: 5mgCalcium: 162mgIron: 1mg
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