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
Storage
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.
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Chicken Enchilada Dip
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
- 1 10-inch cast iron
- 1 large mixing bowl
Instructions
- 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.
2 Comments on “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!!