Chicken Enchilada Dip

Chicken Enchilada Dip

Chicken Enchilada Dip Recipes

Chicken Enchilada Dip is a fun way to enjoy all the deliciousness of enchiladas in appetizer form made with shredded chicken, enchilada sauce, black beans, corn, taco seasoning and loads of cheese.

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  • 10 ounces enchilada sauce
  • 15 ounces black beans (drained)
  • 15 ounces corn (drained)
  • 1 cooked chicken breast (shredded)
  • 1 packet taco seasoning
  • 4 ounces cream cheese
  • 2 cups Monterey Jack cheese (shredded)
  • cilantro (garnish )
  • tortilla chips or pretzels crisps


  1. Cook the chicken. You can poach the chicken, use some leftover rotisserie or what I did which is place in the crockpot for a few hours. Shred the chicken breast.
  2. Preheat oven to 375 degrees.
  3. In a medium mixing bowl, add cream cheese and taco seasoning. Use a hand mixer to beat until creamy. Add the enchilada sauce and HALF the shredded cheese. Beat again. Stir in the drained corn and beans and shredded chicken. Transfer to a casserole dish.
  4. Flatten the top and sprinkle on the other half of shredded cheese.
  5. Bake uncovered for 25-30 minutes. The top should start to brown and bubble.
  6. Sprinkle fresh cilantro over top and serve with tortilla chips or pretzel crisps.

Rated : 5 from 6 votes
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