Name: Chicken Enchilada Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 8 ounces enchilada sauce (mild or medium); 11 ounces canned corn, drained; 1 can Rotel, drained; 15 ounces black beans; ½ cup chopped cilantro; 5 chopped green onions; 2 jalapeños (either with seeds and ribs removed for less hot or left in for a little spice); 3 tablespoons taco seasoning (I used McCormick 30% Less Sodium Seasoning); 7 ounces chopped green chilies, drained; 8 ounces cream cheese, softened; 1½ pounds shredded chicken; 8 ounces of shredded cheddar cheese or Mexican blend cheese (hold back 3 ounces); Chopped Green onions; Diced Jalapenos; Extra shredded cheese; Chopped cilantro; Sour cream

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This Chicken Enchilada Dip is one of the most delicious and cheesiest appetizers ever! It's such a crowd-pleaser - with shredded chicken, cream cheese, corn, black beans, tomatoes, jalapeños, green chilies, enchilada sauce, and yummy Mexican spices. This taco dip recipe will be the winning dish on game day, or at any get-together you have!!

Cast iron skillet with Chicken Taco Dip topped with melted cheese and chopped onions

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How to make Chicken Enchilada Dip
Chicken Enchilada Dip

Who’s up for a new yummy appetizer recipe!??

If that’s you, I’m so your girl and you've come to the right place!

I’ve got a delicious Chicken Enchilada Dip that is over-the-top amazing!

It’s creamy and cheesy and full of all kinds of tasty goodness! Like shredded chicken, enchilada sauce, corn, black beans, cilantro, green chilies and tomatoes, jalapeños, cream cheese and shredded cheese.

Mmm, mmm! I know you’re gonna love it.

Eye level partial skillet of Chicken Enchilada appetizer

These are basically all my favorite things stirred up into one yummy dish. Can you relate?

This yumminess is probably one of my most favorite dips I’ve ever made. And it can also be turned into a complete meal with little to no effort.

You could layer it over a salad, make tacos or burritos out of it just by scooping this goodness into some tortillas or taco shells, or turn it into quesadillas or enchiladas with little to no effort.

Who’s in!??

Wooden spoon scooping Cheesy Enchilada Dip out of cast iron skillet

Originally I thought this would be an amazing game day recipe. But this has been one crazy year (as you all know) and I’m not sure if you’re entertaining or getting together with friends on the regular.

But I thought, it’s officially football season and even though we’re still in the midst of these unprecedented crazy times, I’m sure there are some people getting together and watching the games.

So here we are looking at this deliciousness and drooling. AmIRight!??

How about I tell you how to make this mouthwatering taco dip recipe for your next family dinner or get-together with friends?

Very close up eye level Chicken Enchilada Dip in skillet

How to make Chicken Enchilada Dip

Preheat the oven to 400 degrees.
Add all the ingredients to a large bowl except for the cream cheese, chicken, and shredded cheese.

Large glass bowl with ingredients of this taco dip recipe before mixing.

Mix it all together.

Add the cream cheese.

Adding cream cheese to large glass bowl of the ingredients.

Next, fold in the chicken.

Adding shredded chicken to large glass bowl with the other ingredients.

Mix in part of the shredded cheese.

Adding shredded cheese into mixing bowl of ingredients.

Bake at 400 for 15 mins or until bubbling. Then sprinkle on the cheese and bake for 5 more minutes.

Baked taco dip appetizer in large cast iron skillet.

Garnish with your favorite toppings and enjoy with chips, tortillas, or over a salad.

This is truly one of the most satisfying and delicious recipes I’ve made. Serve as a dinner with tortillas or as tacos, or enjoy it as a hearty dip with some chips or tortillas for a tasty dinner.

If you're looking for more of our favorite Mexican recipes, be sure to try these amazing recipes...

Yield: 12 Servings

Chicken Enchilada Dip

This Chicken Enchilada Dip is one of the most delicious and cheesiest appetizers ever! It’s such a crowd pleaser.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For The Dip:

8 ounces enchilada sauce (mild or medium)
11 ounces canned corn, drained
1 can Rotel, drained
15 ounces black beans
½ cup chopped cilantro
5 chopped green onions
2 jalapeños (either with seeds and ribs removed for less hot or left in for a little spice)
3 tablespoons taco seasoning (I used McCormick 30% Less Sodium Seasoning)
7 ounces chopped green chilies, drained
8 ounces cream cheese, softened
1½ pounds shredded chicken
8 ounces of shredded cheddar cheese or Mexican blend cheese (hold back 3 ounces)

For Garnish:

Chopped Green onions
Diced Jalapenos
Extra shredded cheese
Chopped cilantro
Sour cream

Instructions

Preheat the oven to 400 degrees.
Mix together all the ingredients except for the chicken, cream cheese, and shredded cheese.
Add the softened cream cheese and fold in.
Fold in the shredded chicken.
Mix in 3 ounces of the shredded cheese.
Spray a 9x13 baking dish or a 12 inch cast iron skillet with cooking spray and add the chicken dip mixture.
Bake for 15 mins uncovered or until bubbling.
Sprinkle on the remaining shredded cheese and bake 5 more minutes.
Garnish with your favorite toppings and enjoy with chips, tortillas, or over a salad.

Nutrition Information

Yield

Serving Size

5 ounces
Amount Per Serving Calories 351Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 85mgSodium 761mgCarbohydrates 20gNet Carbohydrates 15gFiber 5gSugar 5gProtein 26g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!