This Cheesy Chicken Enchilada Dip is so rich, flavorful, and delicious, it makes every occasion extra special.
It’s the ultimate snack for tailgating parties filled with rabid and hungry sports fans arguing over whose team is going to claim the big title.
It’s also wonderful for potlucks and parties where you want to serve something yummy and just a bit more special.
Honestly, there is so much good stuff in this dip, you might even be tempted to eat it for dinner.
I wouldn’t blame you!
Chicken Enchilada Dip is a great appetizer for parties
You won’t be able to get enough of our yummy chicken enchilada dip.
It’s so good that you may want to double the recipe.
The ingredient list even reads like a meal.
You have cream cheese – a healthy fat.
Combine that with black beans, corn, shredded chicken breast, shredded cheese and flavorful spices, and you’ve got all the ingredients for a great meal.
Bake it in the oven until it is nice and warm and rich with melty cheese, and you might find it hard to stay out of it before it is time to serve.
All the more reason to make a double batch!
What if I don’t like it spicy?
This recipe for Chicken Enchilada Dip calls for two diced jalapenos, but if you don’t like spicy flavor, it’s okay to leave them out or replace them with a less spicy pepper like green chiles.
Alternately, you are certainly welcome to add even more if you love to get your heat on.
Either way, be prepared for people to ask you for the recipe. It’s just that good!
Serve it with your favorite tortilla chips.
And if you’re lucky enough to live somewhere (or know how to make them yourself) where you can get homemade tortilla chips, they taste even better!
Can you make chicken enchilada dip keto?
Yes, you definitely can serve this dish for those eating keto with a few adjustments.
You will want to leave out the corn and black beans.
Then check out the ingredients in your taco seasoning to make sure that it’s keto-friendly.
When you serve it, you can serve it with your favorite low-carb tortilla chips.
A tasty alternate is to serve it on some crunchy vegetables which is really tasty too.
If you are having a party and are serving a veggie tray, you’ll have several options to try.
If you’re serving it at a party and want to offer regular and keto versions, it’s easy to make two batches.
Simply mix it up as instructed, but before step 3, divide the mix so that you have one container with beans and corn and one without.
Ingredients to make chicken enchilada dip:
Using rotisserie chicken for this recipes saves a ton of time.
Just shred it up, and you’re ready to go.
You can roast and shred your own chicken too, of course.
- 8 oz cream cheese, softened
- 10 oz enchilada sauce
- ¾ cup black beans
- ½ cup corn
- 2 jalapenos, diced.
- 1 cup shredded rotisserie chicken, skin removed.
- 1 package taco seasoning.
- 2 cups Mexican cheese, shredded
- 1/2 cup Mexican Cheese, for garnish
How to make chicken enchilada dip:
- Preheat oven to 350 degrees F.
- In a large bowl add your cream cheese and enchilada sauce.
Stir to combine. - Add black beans, corn, chicken and taco seasoning.
We don’t call this Cheesy Chicken Enchilada Dip for nothing.
You add shredded cheese to the mix before baking, and then you’ll melt some more on top of it right before it’s done. YUM!
More great appetizer recipes to enjoy:
- Cajun Shrimp Cups
- Air Fryer Lemon Pepper Shrimp Skewers
- Easy Cranberry Brie Bites
- Goat Cheese Logs (perfect on your cheese board)
- Gochujan Glazed Grilled Bacon Wrapped Asparagus
- Loaded Baked Potato Footballs
- Roasted Artichoke and Mozzarella Salad
- Southwestern Grilled Jalapeno Poppers
- Instant Pot Honey Garlic Beef Bites
- Caramelized Onion and Mushroom Puff Pastry Bites
- Spicy Pecans
- Instant Pot Barbecue Meatballs
We’re not kidding when we say it’s a good idea to double this recipe.
It’s always a favorite. It also reheats well if you should have any leftovers.
Please let us know how you enjoy our Cheesy Chicken Enchilada Dip recipe.
The Best Cheesy Chicken Enchilada Dip
Ingredients
- 8 oz cream cheese softened
- 10 oz enchilada sauce
- ¾ cup black beans
- ½ cup corn
- 2 jalapenos diced.
- 1 cup shredded rotisserie chicken skin removed.
- 1 package taco seasoning.
- 2 cups Mexican cheese shredded
- ½ cup Mexican Cheese for garnish
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl add your cream cheese and enchilada sauce.
- Stir to combine.
- Add black beans, corn, chicken and taco seasoning.
- Stir to combine.
- Add the Mexican cheese, jalapenos.
- Stir to combine.
- Pour dip into a cast iron skillet.
- Bake at 350 degrees F for 25 minutes.
- Remove from oven and add the 1/2 cup Mexican cheese.
- Place in the oven for 5 minutes.
- Garnish with cilantro, salsa, sour cream and jalapenos.
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.