Chicken Enchilada Dip

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.

Chicken Enchilada Dip is one of those “anytime, anywhere” sort of dips. It’s good on game day or while entertaining friends or because it’s Saturday and your hungry for enchiladas. It is just so gooood and a big hit while entertaining – make it for your friends only if you want to be stuck making this every time you see them there after.

I enjoy eating this with pretzel crisps but any sort of tortilla or cracker will be great. The Snack Factory Pretzel Crisp Buffalo Wing flavor is amazing for an extra kick of flavor with this!

Chicken Enchilada Dip

Chicken Enchilada Dip is really easy to toss together. You do need to cook a chicken breast beforehand which can be something leftover, poached quickly or as I like to do which is cooked in a crockpot until fully cooked and shreds easily. I also like to get the cream cheese really creamy by beating it with a hand mixer, followed by adding the taco seasoning, cheese and enchilada sauce. This helps get a consistent flavor throughout the entire dish to ensure every single bite is tasty as can be!

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Chicken Enchilada Dip

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. 

Cook Time 25 minutes

Author Amber

Ingredients

• 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

Instructions

• 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. 
• Preheat oven to 375 degrees. 
• 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. Transfer to a casserole dish. 
• Flatten the top and sprinkle on the other half of shredded cheese. 
• Bake uncovered for 25-30 minutes. The top should start to brown and bubble. 
• Sprinkle fresh cilantro over top and serve with tortilla chips or pretzel crisps. 

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