This cheesy chicken enchilada dip is creamy, savory, and protein-packed, everything you want in a satisfying appetizer. Loaded with flavor in every bite, it’s guaranteed to be a crowd favorite. Perfect for Cinco de Mayo or any festive spread, it’s the ultimate comfort food that disappears fast!
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Chicken Enchilada Dip
Chicken enchiladas are a very popular Mexican dish. Dips are a very popular appetizer. Combine the two, and voila, you have a lot of “very popular” in this one dish – chicken enchilada dip. I think of it kind of like a deconstructed chicken enchilada!
Why You’ll Love This Dip
- Creamy, savory, comfort food.
- Fast and easy to make.
- Perfect for Cinco de Mayo
- Easy cleanup with only one dish.
- Kids and adults love it.
Ingredients to Gather
You only need to gather a few ingredients to make this tasty appetizer.
- shredded chicken
- cream cheese
- black beans
- shredded cheddar cheese
- shredded pepperjack cheese
- green chiles
- taco seasoning
- red enchilada sauce
- fresh cilantro
- lime wedges
Note: Always check the recipe card for a full list of ingredients, amounts, and steps.
How to Make Chicken Enchilada Dip
Putting this dip together is so easy and takes very little effort!
- Prepare. Preheat the overn to 350° Fahrenheit.
- Make the dip. Combine the shredded chicken, cream cheese, black beans, 1 cup cheddar cheese, 1 cup pepper jack cheese, green chiles, taco seasoning, and enchilada sauce together in a large mixing bowl.
- Pour into an ovenproof skillet and sprinkle on the remaining cheddar and pepper jack cheeses.
- Bake 20 minutes or until bubbly and the middle is warm.
- Serve. Top with cilantro and serve with tortilla chips and lime wedges.
Tips & Tricks – Chicken Enchilada Dip
• Store leftovers in an airtight container in the refrigerator for up to five days.
To freeze, store in an airtight freezer-safe container for up to three months. Make sure the dip is room temperature or cold before freezing.
Reheat in the oven at 350° degrees. You can also reheat in the microwave to save time.
• This can be made ahead the night before by covering with plastic wrap or foil and storing in the refrigerator. Let it return to room temperature before baking.
Want to Change it Up?
To change up this chicken enchilada dip, use different proteins. Ground beef, shrimp, or even just cheese are great options. Additionally, add some heat with your favorite hot sauce if you like to keep things spicy!
More Appetizer Recipes
Chicken Enchilada Dip
Equipment
- skillet (ovenproof)
- large mixing bowl
Ingredients
- 1.5 cups shredded chicken
- 12 ounces (1.5 blocks) cream cheese softened
- 15 ounces black beans rinsed and drained
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded pepper jack cheese
- 4 ounces green chiles diced
- 2 teaspoons taco seasoning
- 1 cup red enchilada sauce
- freshly chopped cilantro for garnish
- lime wedges for serving
- tortilla chips for serving
Instructions
- Preheat the oven to 350º Fahrenheit.
- Combine the shredded chicken, cream cheese, black beans, 1 cup cheddar cheese, 1 cup pepper jack cheese, green chiles, taco seasoning, and enchilada sauce together in a large mixing bowl.1.5 cups shredded chicken, 12 ounces (1.5 blocks) cream cheese, 15 ounces black beans, 1.5 cups shredded cheddar cheese, 1.5 cups shredded pepper jack cheese, 4 ounces green chiles, 2 teaspoons taco seasoning, 1 cup red enchilada sauce
- Pour into an ovenproof skillet and sprinkle on the remaining cheddar and pepper jack cheeses.
- Bake 20 minutes or until bubbly and the middle is warm.
- Top with cilantro and serve with tortilla chips and lime wedges.freshly chopped cilantro, tortilla chips, lime wedges
Nutrition
Nutritional information accuracy not guaranteed.
