Print

Easy Baked Chicken Enchilada Dip for Game Day and Parties

A spoonful of hot chicken enchilada dip showing extreme cheese pull over the baking dish.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this ultimate cheesy chicken enchilada dip. It is a crowd-pleasing appetizer perfect for game days, holidays, or any gathering. You can bake it or use a slow cooker for this simple recipe.

Ingredients

Scale
  • 1 (10 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chiles, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Mexican cheese blend, divided
  • 1/2 cup shredded Monterey Jack cheese (optional, for topping)
  • Optional Toppings: Sliced black olives, chopped cilantro, diced avocado, extra sour cream

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a similar sized oven-safe dish.
  2. In a large bowl, mix the enchilada sauce, green chiles, black beans, corn, softened cream cheese, sour cream, cumin, chili powder, and garlic powder until smooth.
  3. Stir in the shredded chicken and 1 1/2 cups of the shredded Mexican cheese blend until everything is combined.
  4. Spread the mixture evenly into your prepared baking dish.
  5. Top the dip evenly with the remaining 1/2 cup of Mexican cheese blend and the optional Monterey Jack cheese.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese is melted and bubbly.
  7. Let the dip cool for about 5 minutes before serving. Top with your desired fresh toppings.
  8. Serve warm with tortilla chips, sturdy crackers, or vegetable sticks.

Notes

  • For a slow cooker version, combine all ingredients except 1/2 cup of the cheese in a small slow cooker. Cook on low for 2-3 hours or high for 1 hour. Stir, top with remaining cheese, and cook until melted.
  • To make this a low-carb chicken dip option, skip the beans and corn, and increase the chicken amount slightly.
  • You can prepare the entire dip mixture ahead of time, cover it, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://fooddexterity.com/easy-chicken-enchilada-dip-recipe/