Chicken Enchilada Dip Cheese (Printable)
Warm, creamy blend of shredded chicken, enchilada sauce, and melted cheese baked until bubbly and golden.
# What You’ll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Vegetables
02 - 1 cup canned black beans, drained and rinsed
03 - 1/2 cup corn kernels
04 - 1/2 cup red bell pepper, finely diced
05 - 1/4 cup green onions, thinly sliced
06 - 1 jalapeño, seeded and minced
→ Dairy
07 - 8 oz cream cheese, softened
08 - 1/2 cup sour cream
09 - 2 cups shredded Mexican blend cheese, divided
→ Pantry
10 - 1 cup red enchilada sauce
11 - 1/2 tsp ground cumin
12 - 1/2 tsp garlic powder
13 - 1/2 tsp chili powder
14 - Salt and pepper to taste
→ Garnish
15 - 2 tbsp fresh cilantro, chopped
16 - Extra sliced green onions
# How To Make It:
01 - Preheat oven to 375°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, and 1 cup of shredded cheese. Mix until smooth.
03 - Stir in enchilada sauce, cumin, garlic powder, chili powder, and season with salt and pepper.
04 - Fold in shredded chicken, black beans, corn, red bell pepper, green onions, and jalapeño.
05 - Spread mixture evenly into a 9-inch oven-safe baking dish.
06 - Sprinkle remaining 1 cup of cheese over the top.
07 - Bake for 20 minutes, or until bubbly and cheese is fully melted.
08 - Garnish with chopped cilantro and extra green onions. Serve hot with tortilla chips, sliced baguette, or fresh veggies for dipping.
# Expert Tips:
01 -
- Everything you love about enchiladas transformed into an addictive, scoopable party dish that people literally crowd around
- Uses simple pantry ingredients and leftover chicken to create something that tastes like you spent hours on it
02 -
- The dip thickens as it cools, so serve it piping hot for the best creamy texture
- Don't overbake or the cheese will separate and become greasy instead of gooey
03 -
- Grate your own cheese from blocks instead of buying pre-shredded for a smoother melt
- Use a spatula to get every last bit of the dip from the baking dish at the end