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
Scale
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.
