Ultimate Cheesy Baked Chicken Enchilada Dip
Make this creamy, cheesy chicken enchilada dip for your next gathering. It is an easy baked appetizer packed with shredded chicken and zesty sauce, perfect for game day or holidays.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
Scale
- 1 (10 ounce) can red enchilada sauce
- 1 (4 ounce) can diced green chiles, drained
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups cooked, shredded chicken
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 2 cups shredded Mexican cheese blend, divided
- 1/2 cup shredded Monterey Jack cheese (for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the enchilada sauce, green chiles, softened cream cheese, sour cream, cumin, chili powder, garlic powder, and onion powder. Mix until smooth.
- Stir in the shredded chicken, black beans, and corn until all ingredients are evenly coated.
- Fold in 1 1/2 cups of the Mexican cheese blend.
- Spread the mixture evenly into the prepared baking dish.
- Top the dip with the remaining 1/2 cup Mexican cheese blend and the Monterey Jack cheese.
- Bake for 20 to 25 minutes, or until the dip is hot and bubbly and the cheese is melted and lightly golden.
- Let the dip cool for 5 minutes before serving warm with tortilla chips or vegetable sticks.
Notes
- For a spicier dip, add one diced jalapeño (seeds removed) with the beans and corn.
- You can assemble this dip up to one day ahead; cover and refrigerate. Add 5-10 minutes to the baking time if baking from cold.
- Serve this dip with sturdy tortilla chips, bell pepper strips, or celery sticks.
Nutrition
- Serving Size: 1/8 of dip
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 12
- Fiber: 3
- Protein: 19
- Cholesterol: 65