You know I love some enchiladas. Who doesn’t? What is better than that? I’ll tell you… Chicken enchilada DIP! Such a great appetizer that is super easy to make and always a crowd pleaser.
You can change up the recipe to include all of your favorite ingredients and garnish it with you favorite toppings. I generally try to use the same ingredients but switch it up sometimes depending on what I have in the house.
Whip up this dip next time you want a filling and delicious app!
1 cup chicken, cooked and chopped
1 block of cream cheese, softened
3/4 cup red enchilada sauce
1 can black beans
1 can corn
1 cup shredded cheese
green onion, chopped for garnishing
Start by preparing the ingredients to be mixed. To soften the cream cheese, either leave it out on the counter for 30 minutes or microwave for 30 seconds or so. For the chicken, either use grilled or baked chicken breasts and chop it into bite sized pieces or shredding would be good too. Alternatively, you can also use canned chicken if you drain it well. Drain both cans of beans and corn. Be sure to rinse the black beans as well because they tend to have a very salty liquid on them.
In a large bowl, combine the softened cream cheese with the chopped chicken, corn and beans. Mix well. Add in the enchilada sauce and also of the shredded cheese. Mix until combined.
Scoop the mixture into a baking dish. Top with the remaining cheese. Bake at 350 degrees for approximately 20 minutes or until it is warm in the center and the cheese is melted. You can also microwave the dip. That would take about 5 minutes for the cheese to be completely melted and the center to be hot.
Serve with tortilla chips and top the dip with sliced jalapenos and chopped green onion. Watch it disappear!