chicken enchilada dip recipe

Written BySheba G Updated On
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The Best chicken enchilada dip recipe

I’m so excited to share my favorite chicken enchilada dip recipe with you all today. This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a quick snack or a delicious appetizer for a party, this recipe delivers.

The best part? It’s incredibly easy to make and can be customized to suit your taste preferences. I’ve been making this dip for my family and friends for so long now, and it’s always a hit.

My kids love helping me prepare the ingredients, and my husband never fails to ask for seconds (or thirds!) The flavors are rich and bold, with just the right balance of spicy and savory notes. Plus, it’s surprisingly healthy considering how much everyone loves it!

I’ve made this dip countless times, but I still get excited every time I take the first bite. It’s one of those recipes that never gets old, even after all these years. And the best part?

It’s ridiculously easy to make ahead of time, so you can prep it for a party or gathering without any stress. Just mix all the ingredients together, refrigerate until ready to serve, and enjoy! You can serve it with tortilla chips, veggies, or even pita bread – the options are endless.

So go ahead and give this recipe a try – your taste buds (and your family) will thank you!

Chicken Enchilada Dip

4.8 from 950 votes

A creamy, cheesy dip loaded with shredded chicken, black beans, corn, and enchilada sauce. Perfect for parties or game day, this warm dip is baked until bubbly and golden.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dip

2 cups cooked shredded chicken
8 oz cream cheese, softened
1 cup sour cream
1 cup enchilada sauce (red or green)
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
2 cups shredded Mexican blend cheese
1 packet (1 oz) taco seasoning
Optional: chopped cilantro, sliced jalapeños

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large mixing bowl, combine the softened cream cheese, sour cream, enchilada sauce, and taco seasoning.
3Stir until the mixture is smooth and well blended.
4Fold in the shredded chicken, black beans, corn, and 1 cup of the shredded cheese.
5Mix until all ingredients are evenly distributed and the dip is cohesive.
6Transfer the mixture to a 9×13-inch baking dish and spread it into an even layer.
7Sprinkle the remaining 1 cup of shredded cheese on top.
8Bake for 25 to 30 minutes, until the dip is hot throughout and the cheese is melted and lightly golden on top.
9Remove from the oven and let rest for 5 minutes before serving.
10Garnish with chopped cilantro and sliced jalapeños if desired.
11Serve warm with tortilla chips or sliced baguette.

🔧Equipment

9×13-inch baking dish
Mixing bowl
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 890mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 24g

📝Notes

For a spicier dip, use hot enchilada sauce or add a diced jalapeño to the mixture. You can also substitute Greek yogurt for sour cream to reduce fat.

This chicken enchilada dip recipe is truly a staple in our household – we make it at least once a week during football season (go team!) or whenever we’re craving something delicious and easy. One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it with tortilla chips, veggies, or even pita bread, depending on your preference.

Plus, it makes a great appetizer or snack for parties and gatherings. My kids love helping me prepare the ingredients, and my husband never fails to ask for seconds (or thirds!) The flavors are rich and bold, with just the right balance of spicy and savory notes – I could eat an entire batch by myself (don’t tell anyone!)

But honestly? The best part about this recipe is that it’s ridiculously easy to make ahead of time – just mix all the ingredients together, refrigerate until ready to serve, and enjoy! So go ahead and give this recipe a try – your taste buds (and your family) will thank you!

❓ Frequently Asked Questions About Chicken Enchilada Dip

Q: What is the origin of chicken enchilada dip?

The exact origin of chicken enchilada dip is unclear, but it’s believed to have originated in the southwestern United States where Mexican cuisine meets American comfort food.

Q: What type of cheese is best for this dip?

I prefer using a blend of cheddar and Monterey Jack cheese for this dip – it gives the perfect balance of sharpness and creaminess.

Q: Can I use pre-cooked chicken in this recipe?

Yes, you can use pre-cooked chicken if you prefer – just shred or chop it into bite-sized pieces before adding it to the mixture.

Q: How long does this dip stay fresh in the refrigerator?

This dip will stay fresh in the refrigerator for up to 3 days – just keep it chilled and give it a good stir before serving.

Q: Can I freeze this dip?

You can freeze this dip for up to 2 months – simply thaw overnight in the refrigerator before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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