Perfect Enchilada Dip: Chicken Enchilada Dip
There’s nothing better than a deliciously gooey, cheesy dip bursting with flavor. Perfect for parties or a casual night in, this chicken enchilada dip is one recipe that everyone will love. It’s the taste of a cheesy chicken enchilada without the mess.
Loaded with juicy shredded chicken, enchilada sauce, cheese and veggies, you simply can’t go wrong with this kitchen favorite. Make sure it stays heated enough to keep the cheddar cheese melted and everyone will be coming back for more. 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 on any night. It’s enough to make canned enchilada sauce green with envy.
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. Some people I’ve talked to prefer Monterey Jack cheese for this dip as well. Be sure to reserve half of the cheese mixture for the top of the dish, about an oz should work.
How to Make This Chicken Enchilada Dip Recipe
Preheat your oven to 350 degrees. Gently spray a 10-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 with the remaining shredded cheese.
Bake uncovered for 20 minutes. Serve with tortilla chips or vegetables and an optional scoop of sour cream
Store any leftover dip in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through. You’ll want to microwave it in short bursts, about 30 seconds, and stir it frequently to make sure all the cheese gets warmed enough to re-melt.
Looking for more appetizers?
Put Your Own Twist on This Dish!
Maybe you want to make this dish vegetarian, or you can’t get over the need for a little lime squeezed over the top for extra flavor? Maybe you’re looking to sub chicken for beef for a heartier dish. Not a tortilla chip person? Substitute for thick-cut bell peppers.
No matter what you’re craving, this dish is simple and delicious enough to accommodate your own unique twist.
My recommendation? If you’re serving this at a party – whether it’s for Christmas or the Superbowl – provide plenty of good tortilla chips for scooping, but also make some taco bowls for self-serve dip options. Not everyone wants to scoop straight from the party bowl, but it makes the serving options fun and memorable, too!
Let me know your favorite twists on this dish in the comments below!
How to Make This Enchilada Dip Vegetarian
While it’s not really staying true to the original enchilada dip recipe, a lot of people are looking for ways to make this hearty dish vegetarian. When making an enchilada dip chicken is one of the healthiest kinds of meat you can eat with a lower unsaturated fat and sodium content than beef – but sometimes you’ll need to cater to a vegetarian friend, or you’re trying to cut all meat out of your diet.
No matter the case, my favorite way to make this dish vegetarian is to omit the chicken entirely. There are, however, a lot of products on the market now that help vegetarians eat guilt-free without sacrificing taste or texture.
If you really want an additional protein in there, you can use tofu crumbles or something similar to thin-pulled chicken. You may need to adjust the moisture content a little bit to accommodate, as it may make the dish a little drier.
Don’t Skimp on the Chips…
When you’re preparing to serve such a stellar dish, it’s important not to skimp on the chips. After all, it wouldn’t be a dip chicken enchilada style if you had to skip the tortilla chips. Instead of buying the cheapest available, I always try to showcase the dip with organic tortilla chips that have been lightly salted.
Not only does serving this dip with higher-quality chips bring out a fresher, more robust tortilla flavor in the chip itself, but it highlights the dip spectacularly. Choosing the right chips for your chicken enchilada dip is really like the icing on the cake.
Serve This Chicken Enchilada as an Appetizer or Main Course
Because this ooey-gooey cheesy dip is packed full of chicken for protein, it – believe it or not – works great as a main dish on casual night, too. Optionally, for a portable option, you can throw this enchilada dip in the slow cooker and leave it there for the day on warm, keeping everything in one pot. Be sure to stir occasionally so the dip doesn’t stick to the bottom. Whether you’re enjoying game night or don’t have the energy to throw more than one thing together for the night, it’s a great stand-in that has saved many weeknight dinners. If you feel like sharing, it’s also a great dish to bring to any party, with convenient serving options.
Chicken Enchilada Dip
- 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
- 1 10-inch cast iron
- 1 large mixing bowl
- Preheat your oven to 350 degrees. Gently spray a 10-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.
2 Comments on “Perfect Enchilada Dip: Chicken Enchilada Dip”
This is simply amazing!! Super easy to make and will be on a regular rotation of dips I make for get togethers!! Sarah, you hit it out of the park with this one!
This is simply amazing!! Super easy to make and will be on a regular rotation of dips I make for get togethers!! Sarah, you hit it out of the park with one!!