chicken enchilada dip, game day dip, chicken appetizer recipe, enchilada
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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 Time25 mins
Author: Amber


  • 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


  • 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.