Chicken Enchilada Dip

This cheesy chicken enchilada dip is a quick and easy family favorite appetizer or side dish! 

Chicken Enchilada Dip

I am really loving the weather lately. Utah weather can be a bit bi-polar. In fact there’s a popular saying around here “If you don’t like the weather in Utah, wait 10 minutes”, because the weather changes pretty fast. Honestly sometimes it’s obnoxious. Like when you’re planning on being out and about for the day and aren’t sure if you should pack a trench coat and goulashes, even though it’s sunny and clear when you’re leaving home. One second it’s rainy, the next it’s a heat wave, and somewhere in the middle you’ve got a 15-minute hail storm. It’s quite fickle. But when it’s been snowing and raining  for months and then on a whim decides to be sunny and gorgeous for a week? I’m a fan.

Chicken Enchilada Dip

I like the winter holiday family get-togethers, I really do, but if I had to choose, I’d take a sunny backyard barbecue over a snow-stormy ugly sweater party any day, hands down. This chicken enchilada dip is soooooo easy and makes the perfect addition to a party with family or friends. Or dinner at home on a Tuesday night, doesn’t matter really. This dip is a big hit no matter the occasion –  especially when it only takes a few minutes to throw together and comes out the oven all gooey and cheesy like a perfect enchilada!

Chicken Enchilada Dip

5.0 from 1 reviews
Chicken Enchilada Dip
 
Prep time
Cook time
Total time
 
Cheesy chicken enchilada dip - an easy and tasty family favorite appetizer or side dish!
Author:
Recipe type: Side Dish/Appetizer
Cuisine: Mexican
Serves: 6-8
Ingredients
  • 1 small can red enchilada sauce (OR 2 cups of my favorite HOMEMADE enchilada sauce)
  • 1 chicken breast, cooked and shredded (rotisserie chicken or slow-cooked chicken will work great!)
  • 1 small can black beans, drained and rinsed
  • 1 cup frozen yellow corn, thawed
  • 2 tablespoons taco seasoning
  • 1½ cups shredded mexican blend cheese (cheddar or jack cheese would work well too)
  • ⅓ cup cilantro, roughly chopped
  • tortilla chips for serving
Instructions
  1. Preheat oven to 400 degrees. Pour enchilada sauce into a casserole dish or shallow baking dish (a pie dish works well too). Add black beans, corn, and shredded chicken. Sprinkle taco seasoning over whole dish. Top with cilantro, then shredded cheese.
  2. Bake 15-20 minutes until cheese is bubbly and begins to brown. Serve with tortilla chips.
Notes
*recipe adapted from Closet Cooking

 

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Comments

Wow this dip looks fantastic! Love the flavor combination and it’s a perfect appetizer for the summer! Pinned!

I want a grab a chip and dip it right into my screen! That looks so good.

I want this dip right now! I love everything in it 🙂

Yum!! This looks delicious! We are having a taco feed family get together in June and this would be the perfect dip to make! Thanks for sharing!

    Ahhhhh taco party!!!! me too me too!!! I heart tacos with my whole being. 🙂 🙂 🙂 This dip would be perfect for a taco party!

I just pinned this because it looks absolutely fabulous! Thanks for sharing such a great recipe!

Has anyone tried making this with the addition of cream cheese? I’m concerned that there’s nothing to really bind things together other than the melted cheese on top.

    I’ve made it a few times and the first time it was sooo good! When i make it now its too runny 😕

      Hi Jess! I’m sorry to hear that, my first thought is that maybe you are using a different brand of enchilada sauce? Some brands are thicker than others I’ve found!

    Can you make this in a crock pot?

      Ooh good idea!! I haven’t tried that but now I’m going to have to do some experimenting!!

To clarify, I would add cheese on top of the sauce AND the top of the dip.. 🙂

Can’t wait to try it.,. Looks sooo yummy !!!

Tried this recipe, tastes great, but too soupy. Less enchilada sauce and maybe add a layer of refried beans to bind it together.

Great recipe!! I used can chicken because I didn’t have time to cook a chicken breast. I also used a little dried cilantro because I didn’t have fresh and I added a whole 8oz brick of softened cream cheese. It was delicious!!!! Thanks for the recipe!!!!!

    How many cans of chicken did you use?

      Hi Nicole, I didn’t use canned chicken – it’s shredded chicken, you can cook yours however you like, I prefer slow cooker or leftover rotisserie chicken works well too!

      One can

I made this yesterday, but I added a layer of cream cheese mixed with taco seasoning before adding the other ingredients. It was amazing, and I usually have all the ingredients on hand. Definitely making again.

    Hi there Suzanne, I was just wandering where did you put the cream cheese/taco seasoning? I was thinking either on the bottom, after the enchilada sauce or maybe mixing the beans, corn, & chicken with the cream cheese mixture. would love to hear how you did it. Thanks so much. 🙂