Description
A warm, cheesy, and delightfully spicy Chicken Enchilada Dip, perfect for gatherings and family nights.
Ingredients
Scale
- 1 1/2 8-ounce blocks cream cheese, softened
- 1 1/2 cups shredded chicken
- 1 15-ounce can black beans, rinsed and drained
- 1 1/2 cups shredded pepper jack cheese
- 1 1/2 cups shredded cheddar cheese
- 1 cup enchilada sauce
- 2 4-ounce cans green chiles, chopped
- 2 tsp taco seasoning
- Fresh cilantro leaves, for garnish
- Tortilla chips, for serving
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, stir together the softened cream cheese, shredded chicken, black beans, 1 cup of pepper jack cheese, 1 cup of cheddar cheese, enchilada sauce, green chiles, and taco seasoning.
- Transfer the dip mixture into an ovenproof skillet, and top it with the remaining 1/2 cup of cheese.
- Bake the dip until it’s warm, bubbling, and oozy—about 20 to 25 minutes.
- Once warmed, garnish with fresh cilantro and serve with crispy tortilla chips.
Notes
For a lighter version, use low-fat cream cheese and reduced-fat cheese options. This dip can be prepped in advance and stored in the refrigerator until ready to bake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg