This cheesy chicken enchilada dip is a quick and easy family favorite appetizer or side dish!
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.
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!
What people are saying about this Chicken Enchilada Dip
“So, I could not wait to make this! I was looking for easy appetizers to make while camping. I made it, and felt it needed a little something. I added a small can of diced green chilies and about a teaspoon on lime juice. I also used canned chicken. I dumped it all in a small crock pot, and it turned out great!! I’m going to be the hit of happy hour!” – Barb
Chicken Enchilada Dip
- 1 small can red enchilada sauce - (OR 2 cups of my favorite [url:1]HOMEMADE[/url] 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
- 1 ½ cups shredded mexican blend cheese - (cheddar or jack cheese would work well too)
- ⅓ cup cilantro - roughly chopped
- tortilla chips for serving
- 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.
- Bake 15-20 minutes until cheese is bubbly and begins to brown. Serve with tortilla chips.
Recipe adapted from Closet Cooking.