Print

Ultimate Cheesy Baked Chicken Enchilada Dip: Easy Game Day Recipe

Close-up of a bubbly, cheesy baked chicken enchilada dip in a clear glass casserole dish.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this ultimate cheesy chicken enchilada dip for your next gathering. It is a crowd-pleaser appetizer, perfect for game day or holidays, featuring shredded chicken, creamy cheese, and zesty enchilada sauce, baked until bubbly.

Ingredients

Scale
  • 1 (10 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chiles, drained
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 cups cooked, shredded chicken
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 2 cups shredded Mexican cheese blend, divided
  • Optional toppings: chopped cilantro, sliced green onions, diced jalapeños

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9-inch pie plate or a small baking dish.
  2. In a large bowl, mix the red enchilada sauce, green chiles, softened cream cheese, sour cream, cumin, chili powder, garlic powder, and onion powder until smooth.
  3. Fold in the shredded chicken, black beans, and corn. Mix until all ingredients are evenly combined.
  4. Stir in 1 1/2 cups of the shredded Mexican cheese blend into the chicken mixture.
  5. Spread the mixture evenly into your prepared baking dish.
  6. Top the dip evenly with the remaining 1/2 cup of Mexican cheese blend.
  7. Bake for 20 to 25 minutes, or until the dip is heated through and the cheese on top is melted and bubbly.
  8. Let the dip cool for 5 minutes before serving. Garnish with your preferred toppings.

Notes

  • For a White Chicken Enchilada Dip, substitute the red enchilada sauce with 1 cup of sour cream mixed with 1/2 cup of reserved shredded white cheese and 1/4 cup of heavy cream, and use white cheese instead of Mexican blend.
  • For a Green Chile Chicken Dip, use green enchilada sauce instead of red sauce.
  • To make this a Low Carb Chicken Dip option, omit the black beans and corn.
  • You can prepare this dip ahead of time. Assemble the dip in the baking dish, cover, and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if baking directly from the refrigerator.
  • Serve this crowd pleaser dip warm with tortilla chips, sturdy crackers, or vegetable sticks.

Nutrition

Find it online: https://cookingbycarla.com/chicken-enchilada-dip-easy-game-day-recipe/