This Chicken Enchilada Dip is creamy, cheesy, and full of flavor! Packed with shredded chicken, spicy salsa, and lots of melty cheese, it’s perfect for sharing with friends.
It’s hard to resist scooping this dip with crunchy tortilla chips! I love serving it at parties, where it disappears faster than you can say “more, please!” 😄
Making this dip is super simple! Just mix everything together, bake, and enjoy! It’s great for game nights or as a tasty snack anytime. You’ll definitely be the star of the show!
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken works great for its flavor and convenience. If you prefer, boiled chicken is also an option. For a vegetarian take, use shredded jackfruit or plant-based chicken substitutes.
Enchilada Sauce: A can of red enchilada sauce adds a rich base. If you don’t have it, you can substitute with salsa or homemade enchilada sauce. Just remember that it may change the spice level!
Cheese: I love using a mix of cheddar and Monterey Jack for depth. If you’re looking for lighter options, swap with low-fat cream cheese or cheese alternatives. Vegan cheese also works well for a dairy-free version!
Black Beans: These add protein and fiber. If you don’t have them, you can use pinto beans or chickpeas instead. They both provide good texture and nutrition.
Cilantro: This brightens the dish. If you’re not a fan, try parsley or simply skip it for a milder taste.
How Do You Get the Cheese Perfectly Melty in Your Dip?
Achieving that bubbling, melty cheese is essential! Follow these steps to get perfectly melted cheese every time:
- Make sure to mix your cheeses evenly before baking. This ensures every bite has that cheesy goodness.
- Set your oven to 375°F (190°C) and really let it preheat. A hot oven helps melt the cheese quickly.
- Bake for the full 20-25 minutes; keep an eye on the cheese until it’s bubbly and golden. If it’s taking too long, you can switch on the broiler for a minute at the end—but watch carefully!
How to Make Chicken Enchilada Dip
Ingredients You’ll Need:
For the Dip:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup black beans, drained and rinsed
- 1/2 cup chopped green onions (scallions)
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Tortilla chips, for serving
How Much Time Will You Need?
This delicious Chicken Enchilada Dip takes about 10 minutes to prepare and then 20-25 minutes to bake. So, in about 35 minutes, you’ll have a warm, cheesy dip that’s perfect for parties or cozy dinners!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your dip bakes evenly and gets nice and bubbly.
2. Combine the Ingredients:
In a large mixing bowl, add the cooked shredded chicken, enchilada sauce, sour cream, cream cheese, ground cumin, chili powder, garlic powder, salt, and pepper. Mix everything together until well combined and creamy. You want every bite to be full of flavor!
3. Add Beans and Onions:
Next, gently fold in the black beans and half of the chopped green onions. These add a nice texture and flavor to your dip.
4. Transfer to Baking Dish:
Pour the mixture into an 8×8 inch baking dish (or a similar size) and smooth out the top with a spatula so it cooks evenly.
5. Top with Cheese:
Sprinkle the shredded cheddar and Monterey Jack cheese all over the top. This will give you that gooey, cheesy layer when baked!
6. Bake the Dip:
Place your baking dish in the preheated oven and bake for about 20-25 minutes. You’ll know it’s done when the cheese is melted and bubbly, and the edges start to turn a lovely golden brown.
7. Garnish and Serve:
Once baked, take it out of the oven and let it cool for a minute. Sprinkle the remaining green onions and chopped cilantro on top for a fresh touch. Serve warm with tortilla chips for dipping, and enjoy every cheesy bite!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it first! The best way is to place it in the fridge overnight or use a sealed plastic bag submerged in cold water for quicker thawing. Always cook it fully before shredding.
How Can I Make This Dish Spicier?
If you want to add some heat, consider adding diced jalapeños or a few dashes of hot sauce to the mix. You can also increase the amount of chili powder or add a sprinkle of cayenne pepper to kick up the spice level!
Can I Make This Chicken Enchilada Dip Ahead of Time?
Absolutely! You can prepare the dip up to a day in advance by assembling all the ingredients in your baking dish. Cover it tightly and store it in the fridge. When you’re ready to serve, just bake it for 25-30 minutes, adding a few extra minutes if it’s cold from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions for a quick snack!
