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Yields:
6 - 8 serving(s)
Prep Time:
5 mins
Total Time:
30 mins
Cal/Serv:
629
Love chicken enchiladas, but need a crowd-pleasing appetizer? This chicken enchilada dip takes the classic weeknight dinner, and transforms it into the game day appetizer of your dreams. This party dip has it all: shredded chicken, tangy cream cheese, two types of melty cheese, saucy enchilada sauce, and savory taco seasoning. Ready in around 30 minutes, this is the perfect last-minute app anytime you need to please a crowd.
We love serving this dip with store-bought tortilla chips, but fresh veggies would also be delicious. Feeling ambitious? Try making homemade tortilla chips (trust us—it's not as hard as you may think).
Made this recipe? Let us know how it went in the comments below!
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Ingredients
- 1 1/2
(8-oz.) blocks cream cheese, softened
- 1 1/2 cups
shredded chicken
- 1
(15-oz.) can black beans, rinsed and drained
- 1 1/2 cups
shredded pepper jack
- 1 1/2 cups
shredded cheddar
- 1 cup
enchilada sauce
- 2 oz.
(4-oz.) cans green chiles, chopped
- 2 tsp.
taco seasoning
Fresh cilantro leaves, for garnish
Tortilla chips, for serving
Directions
- Step 1Preheat oven to 350°. In a large bowl, stir together cream cheese, shredded chicken, black beans, 1 cup pepper jack, 1 cup cheddar, enchilada sauce, green chiles, and taco seasoning.
- Step 2Transfer dip to an ovenproof skillet and top with remaining 1/2 cup cheeses. Bake until warmed through and bubbly, 20 to 25 minutes.
- Step 3Garnish dip with cilantro and serve with tortilla chips.
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