Chicken Enchilada Dip
There’s nothing better than a deliciously cheesy dip bursting with flavor. Perfect for parties or a casual night in, 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 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.
Why You’ll Love This Recipe
Simple ingredients. With a few simple ingredients, you’ll have a delicious dip recipe ready to go.
Easy to make. This recipe comes together very quickly and does not require a lot of work.
Versatile and customizable. Enjoy with chips or veggies for easy dipping. You can also swap the some of the vegetables if needed.
Recipe Ingredients
- Chicken – You’ll need shredded chicken for this recipe. Option to boil and shred the chicken or use shredded rotisserie chicken.
- 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, remove the veins and seeds inside of the jalapeno before finely dicing. 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.
Variations
Add more toppings. Add diced tomatoes, onions or avocado to the top! Fresh torn cilantro would taste great too.
Use rotisserie chicken. Option to boil and shred the chicken breasts or use pulled rotisserie chicken.
How to Make This Chicken Enchilada Dip Recipe
Preheat your oven to 350 degrees. Gently spray a 10-inch cast iron pan with nonstick cooking spray. Set aside.
Shred chicken breasts. In a large mixing bowl, combine the cubed cream cheese, and shredded chicken. Mix until well combined. Room temperature cream cheese works best.
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 20-25 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.
Frequently Asked Questions
Yes! But once you bake it, it’s best served hot. However, you can get mix everything in advance and store it covered in the refrigerator until you’re ready to add it to the cast iron and bake.
Yes! Avocado, cilantro, or diced tomatoes would all taste great!
Other Appetizer Recipes to Consider Trying
Chicken Enchilada Dip
Equipment
- 1 10-inch cast iron
- 1 large mixing bowl
Ingredients
- 1 lb. chicken breasts, shredded
- 8 ounces cream cheese, cubed, room temperature
- 1 cup red enchilada sauce
- ½ cup whole kernel corn, drain off any liquid from can, option to use fresh
- ½ cup black beans, rinse and drain
- 2-3 tablespoons jalapeno, remove veins and seeds, finely dice
- 2 teaspoons taco seasoning
- 4 ounces diced green chilis, mild flavor, one small can
- 1.5 cups shredded cheese, Mexican blend, divided in half
Instructions
- Preheat your oven to 350 degrees. Gently spray a 10-inch cast iron pan with nonstick cooking spray. Set aside.
- Shred chicken breasts. In a large mixing bowl, combine the cubed cream cheese, and shredded chicken. Mix until well combined. Room temperature cream cheese works best. 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 20-25 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 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 this one!