Chicken Enchilada Dip – A Creamy, Cheesy, and Flavorful Appetizer That’ll Be the Star of Your Party!

If you’re in the mood for a warm, gooey dip that’s packed with flavor, look no further than this Chicken Enchilada Dip. Loaded with seasoned chicken, black beans, melted cheese, and a hint of spice, this dip is perfect for game day, parties, or just a fun appetizer to share with friends and family. It's everything you love about enchiladas, transformed into a creamy, cheesy dip that’s easy to make and impossible to resist!

Scroll down for the recipe!

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Why You’ll Love This RecipeThis dip combines the bold, comforting flavors of enchiladas in a rich, creamy form that’s perfect for scooping with tortilla chips. The shredded chicken is seasoned with cumin, garlic, and picante sauce, while black beans and bell peppers add texture and flavor. Cream cheese and melted cheddar create a velvety base that ties everything together. Whether you’re looking for a quick and easy party appetizer or a fun snack to enjoy during movie night, this Chicken Enchilada Dip will be a hit!

The Inspiration Behind Chicken Enchilada DipThis recipe takes all the best elements of a classic chicken enchilada and turns them into a warm, dippable appetizer. It’s the perfect mix of savory and cheesy, with a little kick from the picante sauce. The creamy base of cream cheese and cheddar cheese makes this dip irresistibly rich, while the black beans and bell peppers add texture and freshness. It’s an easy, crowd-pleasing dish that you can throw together in minutes!

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Nutritional Information (Per Serving, Based on 8 Servings):

• Calories: 340 kcal
• Fat: 22g
• Carbohydrates: 16g
• Protein: 16g
• Sodium: 780mg
• Fiber: 5g

This dip is both indulgent and satisfying, making it a great option for parties or casual gatherings.

Serving Suggestions and PairingsThis Chicken Enchilada Dip pairs perfectly with tortilla chips, but you can also serve it with sliced vegetables like bell peppers, cucumbers, or celery for a lighter option. For extra flavor, top the dip with a little chopped cilantro or a drizzle of sour cream. You can also pair it with guacamole or pico de gallo for a Tex-Mex-inspired spread. To drink, try serving it with a cold beer or a margarita to complement the bold flavors of the dip.

Storage and Reheating TipsStore any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for 1-2 minutes or until heated through. You can also reheat the dip in the oven at 350°F for about 10-15 minutes, until the cheese is melted and bubbly again. This dip is best served warm, so be sure to heat it up before serving!

Fun Fact: The History of EnchiladasEnchiladas are a traditional Mexican dish that dates back to the Aztec civilization. Originally, tortillas were wrapped around fish or meat and topped with chili sauce. Today, enchiladas are typically filled with chicken, beef, or cheese and smothered in sauce, making them a staple in Mexican cuisine. This dip brings all the familiar flavors of enchiladas into a fun, shareable format that’s perfect for dipping!

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Cooking Tips

• Use Rotisserie Chicken: To save time, you can use shredded rotisserie chicken instead of cooking your own chicken. This will give the dip extra flavor and make the preparation even quicker.
• Add Some Heat: If you like your dips spicy, add some diced jalapeños or extra picante sauce to the mixture for a little kick.
• Make It Creamier: For an even creamier dip, add an extra 2 ounces of cream cheese or a splash of milk when mixing the cheese base.

Optional Variations

• Buffalo Chicken Enchilada Dip: Add ¼ cup of buffalo sauce to the dip for a spicy twist that combines the flavors of buffalo chicken and enchiladas.
• Vegetarian Enchilada Dip: Skip the chicken and add more black beans, corn, or diced zucchini for a vegetarian version of this dip.
• Cheesy Overload: Top the dip with extra shredded cheese before baking for a golden, cheesy crust that’s hard to resist.

Chicken Enchilada Dip Recipe

Ingredients:

• 1 (15 oz) can black beans, rinsed and drained
• 1 cup picante sauce, divided
• ⅓ cup red or yellow bell pepper, chopped
• ⅓ cup green bell pepper, chopped
• ⅓ cup onion, chopped
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 2 avocados, peeled, seeded, and mashed
• 3 oz cream cheese, softened
• 1 tablespoon lemon juice
• ½ teaspoon salt
• 1½ cups shredded chicken
• 1 cup shredded cheddar cheese

Instructions:

1. Prepare the bean mixture: In a medium bowl, combine the black beans, ¾ cup of picante sauce, chopped red and green bell peppers, onion, cumin, and minced garlic. Mix well and set aside.
2. Prepare the avocado mixture: In a separate bowl, mash the avocados with the softened cream cheese, remaining ¼ cup of picante sauce, lemon juice, and salt. Mix until smooth and creamy.
3. Assemble the dip: Spread the avocado mixture evenly into the bottom of a 9-inch pie plate or shallow baking dish. Spoon the bean mixture evenly over the avocado layer.
4. Add the chicken and cheese: Spread the shredded chicken over the top of the bean mixture, and sprinkle the shredded cheddar cheese on top.
5. Bake the dip: Bake at 350°F for 20-25 minutes, or until the cheese is melted and bubbly.
6. Serve: Serve the dip warm with tortilla chips or sliced vegetables for dipping. Enjoy!

This Chicken Enchilada Dip is a creamy, cheesy, and flavor-packed appetizer that’s sure to be a hit at any gathering. With its bold Tex-Mex flavors and satisfying texture, it’s the perfect dip to serve at your next party!