Chicken Enchilada Dip Cheese

The first time I brought this dip to a Super Bowl party, my friend Sarah literally hovered over the baking dish until the last scoop was gone. I'd thrown it together on a whim using leftover rotisserie chicken and whatever cheese I had in the fridge, not expecting much. Now it's the most requested recipe in my entire repertoire, and I've learned to double it because a single batch disappears embarrassingly fast.

I made this for my sister's baby shower last spring when we needed something that felt festive but wasn't another miniature quiche. The moment I walked in with that bubbling dish, the whole room lit up. My brother-in-law, who claims he 'doesn't do dips,' ate three servings and then asked for the recipe to surprise her at home.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken is my secret weapon here because it's already seasoned and tender, but poached breast works beautifully too
• 1 cup canned black beans, drained and rinsed: These add a creamy texture and protein that makes the dip feel more substantial
• 1/2 cup corn kernels: Fresh corn when it's in season creates little pockets of sweetness, but frozen works perfectly fine year-round
• 1/2 cup red bell pepper, finely diced: I chop these pretty small so they distribute evenly throughout every bite
• 1/4 cup green onions, thinly sliced: Use both the white and green parts for the full onion flavor and bright color
• 1 jalapeño, seeded and minced: Leave some seeds in if your crowd likes heat, but I usually keep it family-friendly
• 8 oz cream cheese, softened: Let it sit out for at least an hour so it blends smoothly without lumps
• 1/2 cup sour cream: Greek yogurt works as a lighter substitute if you're watching calories
• 2 cups shredded Mexican blend cheese, divided: Pre-shredded is convenient, but grating your own cheese makes it melt so much better
• 1 cup red enchilada sauce: I keep a few cans in my pantry specifically for this recipe
• 1/2 tsp ground cumin: This is what gives it that authentic enchilada flavor profile
• 1/2 tsp garlic powder: Fresh garlic can burn in the oven, so powder is actually better here
• 1/2 tsp chili powder: Adjust this based on how much heat your family enjoys
• Salt and pepper, to taste: Remember the cheese and enchilada sauce already have salt
• 2 tbsp fresh cilantro, chopped: Don't skip this garnish because it adds a bright pop against all the rich cheese
• Extra sliced green onions: These add a fresh bite and make the dish look gorgeous

Instructions

Get your oven ready:

Preheat to 375°F and move your oven rack to the center position for even heating

Make the creamy base:

In a large bowl, beat the softened cream cheese, sour cream, and one cup of the shredded cheese until completely smooth with no lumps remaining

Build the flavor:

Stir in the enchilada sauce, cumin, garlic powder, and chili powder, then season with a pinch of salt and pepper

Add the good stuff:

Gently fold in the shredded chicken, black beans, corn, red pepper, green onions, and jalapeño until everything is evenly coated

Get it in the dish:

Spread the mixture into a 9-inch oven-safe baking dish, pressing it down slightly so it's level

Top it off:

Sprinkle the remaining cup of cheese evenly across the top, making sure to cover the edges so they don't dry out

Bake until bubbly:

Bake for 20 minutes until you see the cheese bubbling around the edges and starting to turn golden brown

Finish with freshness:

Scatter the chopped cilantro and extra green onions over the hot dip and serve immediately

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This recipe became a Thanksgiving tradition when my grandma, who claimed she hated 'party food,' took one bite and asked for the recipe before she even finished her first chip. Now we make it every year, and it's the first thing to disappear from the appetizer table every single time.

Make It Your Own

I've started adding a can of diced green chilies when I want extra depth without making it spicy. Sometimes I swap the black beans for pinto beans, or add diced tomatoes if I have them sitting in the fridge. The beauty of this recipe is how forgiving it is, so feel free to play around with what you have on hand.

Serving Suggestions That Work

Beyond the usual tortilla chips, I've discovered that warm flour tortillas cut into wedges and lightly toasted are incredible. Sliced baguette works surprisingly well, and during summer I serve it alongside bell pepper strips and cucumber rounds for lighter dipping options.

Make-Ahead Magic

You can assemble the entire dip up to 24 hours in advance and keep it covered in the refrigerator. Add about 5 extra minutes to the baking time if you're baking it cold from the fridge. I actually think the flavors develop even more when they have time to hang out together.

• If transporting to a party, bring it already assembled but unbaked
• Wrap the top tightly with foil to prevent the cheese from drying out
• Bake at your destination so it's fresh and bubbly when served

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There's something about watching people gather around a warm dish of food that just makes any gathering feel like a party. This dip has that magical quality of bringing people together, one cheesy scoop at a time.

Recipe Questions

→ What type of chicken works best?

Shredded rotisserie or poached chicken breast provides tender, flavorful meat that blends well with the creamy base.

→ Can I adjust the spiciness?

Yes, adding extra jalapeño or a dash of hot sauce increases the heat level to suit your taste.

→ What cheeses are recommended?

A Mexican blend cheese creates a melty, rich texture and offers a balanced flavor with mild sharpness.

→ How should I serve this dish?

It’s delicious served hot with tortilla chips, sliced baguette, or fresh veggies for dipping.

→ Is there a lighter alternative to sour cream?

Greek yogurt can be used in place of sour cream for a tangy, lighter option without sacrificing creaminess.