This Chicken Enchilada Dip is loaded with everything in your favorite enchiladas but served with chips. It’s the perfect dip for a party!
One thing a party needs is good food. I mean, how can you have a party watching a football game without amazing appetizers? I’m not a big football fan so really the only reason I go to the parties is to socialize and eat all yummy finger-licking food and dips like this Chicken Enchilada Dip.
CHICKEN ENCHILADA DIP
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Everyone loves enchiladas and they will for sure love this dip too! Not only is it yummy, it’s easy to throw together and can even be prepared in advance. You start off with some cream cheese and mix in the enchilada dip and taco seasoning. After you mix the creamy sauce together, just fold in the add in the shredded chicken, black beans, corn, and green chilies. If you don’t like spicy things you can just use one can of green chilies but know you are missing out! Oh, and of course there is a bunch of cheese you need to throw into the dip too. Cheese is the key to any irresistible dip. Am I right? That’s why I love Spinach Artichoke Dip and Mexican Layered Dip so much.
For the chicken, you can use leftover rotisserie chicken, bake some, or (my favorite) cook it in the slow cooker. Shred it and then throw it in the dip. After you get the dip all mixed up, place it in a 2-quart dish, sprinkle with more cheese, and refrigerate until ready to bake. Serve it up with tortilla chips and it will disappear quickly. If you do happen to have leftovers of this dip, we found that this tasted delicious in a quesadilla with sour cream and salsa on top. Enjoy!
More yummy dips for your party:
- Easy Chicken Queso Dip
- Mexican 7-Layer Cream Cheese Dip
- Mexican Spinach Dip
- Macho Queso Dip
- Mexican Street Corn Dip
- More appetizer recipes…
Tools used to make this Chicken Enchilada Dip recipe
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Hand Mixer: While I love my stand mixer, this handheld mixer is perfect for smaller recipes and when I need just a quick mix.
Rubber Spatula: Rubber spatulas are one of those kitchen tools you don’t realize how much you use until they’re all dirty. This set of three spatulas in various sizes and shapes will make cooking everything from dinner to dessert a breeze.
2-quart dish: This simple and elegant serving dish goes from oven to table! It’s a staple at our dinner table and I know it will be at your table too!
- 2 cups shredded chicken
- 8 ounces cream cheese softened
- 10 oz can red enchilada sauce
- 2 tablespoons taco seasoning
- 15 oz can black beans drained and rinsed
- 1 cup frozen corn
- 8 ounces canned green chilies 2-4oz cans
- 2 cups shredded Mexican cheese
- Tortilla chips
- Preheat oven to 350 degrees F and lightly grease a 8x8 inch or 2 quart casserole dish.
- Beat cream cheese, enchilada sauce, and taco seasoning together until smooth. Fold in the shredded chicken, black beans, corn, green chilies, and 1 cup cheese.
- Spread dip into the dish. Sprinkle top with remaining cheese and bake for 25-30 minutes until bubbly. Sprinkle with cilantro and serve with chips.
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