Creamy Chicken Enchilada Dip
This creamy chicken enchilada dip is rich, cheesy, and packed with bold flavor in every bite. It’s an easy appetizer that comes together quickly and is perfect for parties, game day, or snacking.
Servings: 8
Calories: 432kcal
Ingredients
- 8 oz cream cheese softened
- 1 1/2 cups chopped rotisserie chicken
- 1 15 oz can black beans drained & rinsed
- 1 1/2 cups shredded Monterrey jack cheese
- 1 1/2 cups shredded cheddar cheese
- 1 cup red enchilada sauce
- 1 4 oz can diced green chiles drained
- 2 tsp taco seasoning
- fresh cilantro leaves for garnish
Instructions
- Add the cream cheese, chicken, beans, 1 cup of each cheese, enchilada sauce, chiles, and taco seasoning to a large mixing bowl. Stir together until everything's evenly combined.8 oz cream cheese, 1 1/2 cups chopped rotisserie chicken, 1 15 oz can black beans, 1 1/2 cups shredded Monterrey jack cheese, 1 1/2 cups shredded cheddar cheese, 1 cup red enchilada sauce, 1 4 oz can diced green chiles, 2 tsp taco seasoning
- Transfer the dip to a large oven safe skillet, or dish, and spread out in an even layer. Sprinkle the remaining cheese evenly out overtop.
- Bake at 350° for 20-25 minutes, just until the dip's hot & bubbly.
- Carefully remove the dip from the oven and let it rest for a couple minutes.
- Sprinkle cilantro leaves evenly out overtop, if using, and serve warm with chips.fresh cilantro leaves
Notes
- If you want this super mild, you can omit the chiles. While they don't have a lot of heat, they do add just a bit of bite.
- Make sure you use room temperature cream cheese so it blends easier.
- Other yummy garnish ideas include sliced jalapenos or chopped green onions. Use these instead of or in addition to the cilantro.
Nutrition
Calories: 432kcal | Carbohydrates: 18g | Protein: 29g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 111mg | Sodium: 828mg | Potassium: 276mg | Fiber: 5g | Sugar: 3g | Vitamin A: 979IU | Vitamin C: 5mg | Calcium: 355mg | Iron: 2mg