This chicken enchilada dip is one recipe that everyone will love. Loaded with juicy shredded chicken, enchilada sauce, cheese and veggies, you simply can’t go wrong. Pile it high on a tortilla chip or use your favorite veggies for dipping. No matter how you scoop it, it’s guaranteed to be a hit.

Chicken Enchilada Dip- Healthyish Foods

What’s Inside Chicken Enchilada Dip

Chicken Breasts – be sure to use Smart Chicken’s boneless skinless breasts for this recipe. Simply boil a pot of water and cook the chicken until the internal temperature reaches 165 degrees Fahrenheit. Once it cools down enough to touch, use two fork to shred the chicken into easy to eat strands.

Cream Cheese – I used regular cream cheese, but low fat would work fine too. The cream cheese helps to make the dish creamy, smooth and delicious.

Corn – I used canned whole kernel corn for this recipe, however fresh corn from the cob would work well too. If you do use canned be sure to strain off any excess water / juice before adding it to the mixture.

Black Beans – Rinse and drain the black beans before using them.

Jalapeno – For a less spicy dip, be sure to remove the veins and seeds inside of the jalapeno before dicing it. Leave them inside for a spicier dip. Just don’t touch your eyes after cutting the jalapeno.

Taco Seasoning – The taco seasoning adds that extra flavor that tastes this recipe to the next level.

Red Enchilada Sauce – Be sure to shake the can before opening it. Any extra enchilada sauce can be used later through the week.

Diced Green Chilis – Open a small can of diced green chilis you can use the chilis and any sauce that may be in the can.

Shredded Cheese – For this recipe, I used shredded Mexican blend cheese. You can also use a mix of mild cheddar, pepper jack or Colby. Be sure to reserve half of the cheese mixture for the top of the dish.

Chicken Enchilada Dip- Healthyish Foods

How to Make Chicken Enchilada Dip

Preheat your oven to 350 degrees.

Gently spray a 9-inch cast iron pan with non-stick cooking spray. Set aside.

Boil a pot of water and cook your chicken breasts until the internal temp reaches 165 degrees Fahrenheit. Can take anywhere from 15-20 minutes.

Once cooked through, strain off the water and shred the chicken using two forks. Set aside.

In a large mixing bowl, combine the cubed cream cheese, and shredded chicken. Mix until well combined. The warmth from the chicken will help soften the cream cheese.

Next, add the corn kernels, black beans, diced jalapeno, taco seasoning, green chilis, enchilada sauce and ½ of the shredded cheese mixture.

Mix until well combined.

Add the mixture to the prepared cast iron baking dish.

Top it with the remaining shredded cheese.

Bake uncovered for 20 minutes.

Serve with tortilla chips or vegetables.

Storage

Store any leftover dip in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through. Looking for more appetizers?

Chicken Enchilada Dip- Healthyish Foods
Chicken Enchilada Dip- Healthyish Foods

Chicken Enchilada Dip

Everyone at your next gathering will fall in love with this chicken enchilada dip. Loaded with juicy shredded chicken, enchilada sauce, cheese and veggies, you simply can’t go wrong. Pile it high on a tortilla chip or use your favorite veggies for dipping. No matter how you scoop it, it’s guaranteed to be a hit. I could have finished off the entire pan in one sitting, it’s that good!
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Ingredients

  • 1 lb. chicken breasts, boiled and shredded, Smart Chicken
  • 8 ounces cream cheese, cubed
  • ½ cup whole kernel corn, drain off any liquid from can,option to use fresh
  • ½ cup black beans, rinse and drain
  • ¼ cup jalapeno, remove veins and seeds, chop small
  • 2 teaspoons taco seasoning
  • 1 cup red enchilada sauce
  • 4 ounces diced green chilis, one small can
  • 2 cups shredded cheese , Mexican blend, divided in half

Equipment

  • 9-inch cast iron
  • mixing bowl

Instructions 

  • Preheat your oven to 350 degrees.
  • Gently spray a 9-inch cast iron pan with non-stick cooking spray. Set it aside.
  • Boil a pot of water and cook your chicken breasts until the internal temp reaches 165 degrees Fahrenheit. This can take anywhere between 15-20 minutes.
  • Once cooked through, strain off the water and shred the chicken using two forks. Set aside.
  • In a large mixing bowl, combine the cubed cream cheese, and warm shredded chicken. Mix until well combined. The warmth from the chicken will help soften the cream cheese.
  • Next, add the corn kernels, black beans, diced jalapeno, taco seasoning, green chilis, enchilada sauce and ½ of the shredded cheese mixture.
  • Mix until well combined.
  • Add the mixture to the prepared cast iron baking dish. Top with the remaining shredded cheese.
  • Bake uncovered for 20 minutes.
  • Serve with tortilla chips or vegetables.
  • Best enjoyed warm.

Nutrition

Serving: 1serving, Calories: 283kcal, Carbohydrates: 9g, Protein: 22g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 666mg, Potassium: 342mg, Fiber: 2g, Sugar: 3g, Vitamin A: 838IU, Vitamin C: 10mg, Calcium: 181mg, Iron: 1mg