If you’re craving a flavor-packed, crowd-pleasing appetizer that’s creamy, cheesy, and bursting with vibrant textures, this Creamy Chicken Enchilada Dip with Black Beans and Corn Recipe is exactly what you need. It effortlessly combines juicy shredded chicken, hearty black beans, sweet corn, and a spicy kick from jalapenos, all wrapped up in a luscious enchilada sauce and melted cheese blend. Whether you’re hosting a game day party or just want an indulgent snack, this dip will quickly become your go-to comfort food favorite.
Ingredients You’ll Need
Believe it or not, the magic of this dip comes from simple, wholesome ingredients that come together to create layers of flavor and richness. Each element plays a vital role, whether it’s the cream cheese providing that dreamy texture or the enchilada sauce bringing a zesty punch.
- Cream cheese (8 oz, softened): Gives the dip its signature creamy, smooth base that balances the spices.
- Enchilada sauce (10 oz): Brings a tangy, savory flavor that ties all the ingredients together perfectly.
- Black beans (3/4 cup): Adds a hearty, earthy note and a lovely tender bite.
- Corn (1/2 cup): Offers a subtle sweetness and vibrant golden color for contrast.
- Jalapenos (2, diced): Adds a fresh heat kick to awaken your taste buds.
- Rotisserie chicken (1 cup, shredded): Makes the dip satisfyingly meaty and protein-packed without any fuss.
- Mexican cheese blend (2.5 cups, shredded): Half gets stirred in, half melts on top for gooey, cheesy goodness.
- Taco seasoning: Infuses every bite with those classic Tex-Mex spices you love.
How to Make Creamy Chicken Enchilada Dip with Black Beans and Corn Recipe
Step 1: Preheat Your Oven
Set your oven to 350 degrees Fahrenheit. This temperature will warm everything through, melt the cheese, and get that irresistible golden crust on top without drying out the dip.
Step 2: Combine Cream Cheese and Enchilada Sauce
In a large mixing bowl, blend the softened cream cheese with the enchilada sauce until you have a smooth, uniform mixture. This is the creamy foundation that makes the dip so lush and flavorful.
Step 3: Add Beans, Corn, Chicken, and Seasoning
Next, toss in your drained black beans, sweet corn, tender shredded rotisserie chicken, and a generous sprinkle of taco seasoning. Stir well so the spices evenly coat everything, ramping up the authentic Mexican flavor.
Step 4: Mix in Cheese and Jalapenos
Fold in one and a half cups of the Mexican cheese blend along with the diced jalapenos. This blend melts beautifully to create gooey pockets of cheesy goodness, while the jalapenos ensure each bite has a lively, spicy breeze.
Step 5: Bake the Dip
Pour your lovingly combined dip into a cast iron skillet or an ovenproof dish, spreading it out evenly. Bake at 350 degrees for 25 minutes to heat the dip all the way through and start melting that cheese layer inside.
Step 6: Add More Cheese and Finish Baking
After 25 minutes, pull the dip from the oven and sprinkle the remaining half cup of Mexican cheese over the top. Return it to the oven for another 5 minutes or until the cheese is beautifully melted, bubbly, and ready to impress.
Step 7: Garnish and Serve
Once baked, feel free to add fresh cilantro, a dollop of salsa, sour cream, or extra sliced jalapenos right on top. These garnishes add freshness and extra layers of flavor that make this dip truly unforgettable.
How to Serve Creamy Chicken Enchilada Dip with Black Beans and Corn Recipe
Garnishes
Fresh garnishes are key to lifting this rich dip even higher. I love a sprinkle of chopped cilantro for herbal brightness, a spoonful of cool sour cream to mellow the heat, and some vibrant salsa for contrast. Extra sliced jalapenos add crunch and spice for those who like a little kick.
Side Dishes
This dip pairs wonderfully with crispy tortilla chips, warm pita wedges, or crunchy veggie sticks like bell peppers and carrots. If you want something heartier, warm flour or corn tortillas on the side can turn this dip into a mini taco fiesta.
Creative Ways to Present
For a festive gathering, serve the dip straight from a rustic cast iron skillet to keep it warm and inviting. You can also spoon it into hollowed-out mini bell peppers or baked potato skins for a fun, individual appetizer. No matter how you present it, the guests will be reaching for seconds!
Make Ahead and Storage
Storing Leftovers
Any leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together even more after sitting overnight, making the next day’s snack even tastier.
Freezing
If you want to save this dip for later, it freezes well. Just cool completely, transfer to a freezer-safe container, and it should keep for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the dip in a 350-degree oven for 15-20 minutes or until hot and bubbly. You can also microwave single portions, but be careful not to overcook so the cheese stays creamy and doesn’t dry out.
FAQs
Can I make this dip vegetarian?
Absolutely! Simply leave out the shredded chicken and consider adding extra beans or grilled veggies to keep it hearty and satisfying while still enjoying the creamy, cheesy base.
How spicy is the Creamy Chicken Enchilada Dip with Black Beans and Corn Recipe?
The dip has a gentle heat from the jalapenos and taco seasoning, but it’s not overwhelmingly spicy. You can adjust the jalapeno amount depending on your spice preference or leave them out if you want it mild.
What type of cheese is best?
A Mexican cheese blend usually includes cheddar, Monterey Jack, and sometimes queso quesadilla. This mix melts beautifully and gives the dip both creaminess and a mild tang, perfect for enchilada-style flavors.
Can I prepare this dip ahead of time and bake later?
Yes! You can assemble the dip in your skillet or dish, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a little extra time if it’s cold straight from the fridge.
What’s the best way to serve this dip at a party?
Keep it warm in the oven on low heat or in a slow cooker. Offer plenty of dipping options like tortilla chips, veggies, and bread slices, and garnish right before serving to keep it fresh and appealing.
Final Thoughts
Trust me when I say, once you try this Creamy Chicken Enchilada Dip with Black Beans and Corn Recipe, it will become an instant favorite for your gatherings and cozy nights in. It’s effortless to make, packed with bold Mexican-inspired flavors, and melts hearts (and cheese) every time. Grab your ingredients, preheat that oven, and get ready to enjoy a deliciously creamy, cheesy dip that people will be asking you to make again and again.
Print
Creamy Chicken Enchilada Dip with Black Beans and Corn Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchilada Dip is a creamy, cheesy, and flavorful appetizer perfect for parties and casual gatherings. Made with shredded rotisserie chicken, black beans, corn, jalapenos, enchilada sauce, and a blend of Mexican cheeses, this baked dip is sure to be a crowd-pleaser. Ready in under 40 minutes, it combines classic enchilada flavors into a convenient, shareable dip that’s best served warm with tortilla chips or veggies.
Ingredients
Base Ingredients
- 8 oz cream cheese, softened
- 10 oz enchilada sauce
Mix-Ins
- 3/4 cup black beans
- 1/2 cup corn
- 2 jalapenos, diced
- 1 cup rotisserie chicken, shredded
Cheese
- 2.5 cups Mexican cheese blend (1 1/2 cups for mixing, 1/2 cup for garnish)
Garnish (Optional)
- Cilantro
- Salsa
- Sour cream
- Sliced jalapenos
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dip evenly.
- Combine Cream Cheese and Sauce: In a large bowl, add the softened cream cheese and enchilada sauce, stirring until smooth and well mixed.
- Add Black Beans, Corn, Chicken, and Seasoning: Stir in the black beans, corn, shredded rotisserie chicken, and taco seasoning (assumed included for flavor balance) to incorporate all elements thoroughly.
- Mix in Cheese and Jalapenos: Fold in 1 1/2 cups of the Mexican cheese blend and the diced jalapenos, combining until evenly distributed throughout the dip.
- Transfer to Skillet and Bake: Pour the prepared dip into a cast iron skillet and bake at 350 degrees Fahrenheit for 25 minutes until hot and bubbly.
- Top with Remaining Cheese and Bake Again: Remove the skillet from the oven, sprinkle the remaining 1/2 cup of Mexican cheese on top, then bake for an additional 5 minutes until the cheese melts and bubbles.
- Garnish and Serve: Once out of the oven, garnish the dip with fresh cilantro, salsa, sour cream, and sliced jalapenos as desired. Serve warm with tortilla chips or your preferred dippers.
Notes
- Use rotisserie chicken for a quick and flavorful protein addition.
- Adjust the number of jalapenos or omit them for a milder dip.
- Serve with tortilla chips, sliced veggies, or warm pita bread for dipping.
- For a spicier kick, add a dash of hot sauce or cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
