Easy Cheesy Chicken Enchilada Dip
Make this easy, cheesy chicken enchilada dip for your next party or game day gathering. This baked dip is creamy and full of classic enchilada flavor.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 (10 ounce) can red enchilada sauce
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chiles, undrained
- 1 (4 ounce) can diced green chiles
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 cups cooked, shredded chicken
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the softened cream cheese and sour cream until smooth.
- Stir in the shredded chicken, enchilada sauce, black beans, diced tomatoes with green chiles, diced green chiles, chili powder, and cumin. Mix well.
- Fold in half of the Monterey Jack and cheddar cheeses.
- Spread the mixture evenly into the prepared baking dish.
- Top the dip with the remaining shredded Monterey Jack and cheddar cheeses.
- Bake for 20 to 25 minutes, or until the dip is heated through and the cheese on top is melted and bubbly.
- Serve hot with tortilla chips or crackers.
Notes
- For a slow cooker version, combine all ingredients except the top layer of cheese in the slow cooker. Cook on low for 2-3 hours. Top with cheese and cook until melted.
- You can substitute rotisserie chicken for the cooked, shredded chicken to save time.
- If you prefer a spicier dip, add a dash of your favorite hot sauce to the mixture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 3
- Protein: 24
- Cholesterol: 85