Chicken Enchilada Dip Cheese (Printable version)
Creamy mixture of shredded chicken, enchilada sauce, and melted cheese, baked and garnished for serving.
# List of ingredients:
→ Meats
01 - 2 cups cooked chicken breast, shredded (rotisserie or poached)
→ Vegetables
02 - 1 cup canned black beans, drained and rinsed
03 - 1/2 cup corn kernels (fresh, canned, or frozen and thawed)
04 - 1/2 cup red bell pepper, finely diced
05 - 1/4 cup green onions, thinly sliced
06 - 1 jalapeño, seeded and minced (optional, for heat)
→ Dairy
07 - 8 oz cream cheese, softened
08 - 1/2 cup sour cream
09 - 2 cups shredded Mexican blend cheese, divided
→ Pantry
10 - 1 cup red enchilada sauce
11 - 1/2 tsp ground cumin
12 - 1/2 tsp garlic powder
13 - 1/2 tsp chili powder
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tbsp fresh cilantro, chopped
16 - Extra sliced green onions
# Directions:
01 - Set oven temperature to 375°F to ensure proper baking conditions.
02 - In a large mixing bowl, combine softened cream cheese, sour cream, and 1 cup shredded Mexican cheese. Beat mixture until completely smooth and uniform.
03 - Pour in enchilada sauce, then add ground cumin, garlic powder, and chili powder. Season generously with salt and pepper. Stir until spices are evenly distributed throughout the mixture.
04 - Gently fold shredded chicken, black beans, corn, diced red bell pepper, green onions, and minced jalapeño into the seasoned base. Mix carefully to maintain texture.
05 - Spread the mixture evenly into a 9-inch oven-safe baking dish, using a spatula to create a smooth, level surface.
06 - Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top of the dip, ensuring even coverage.
07 - Place dish in preheated oven and bake for 20 minutes, or until cheese is fully melted and edges are bubbling.
08 - Remove from oven and immediately sprinkle with chopped fresh cilantro and additional sliced green onions. Serve hot alongside tortilla chips, sliced baguette, or fresh vegetables for dipping.
# Expert Advice:
01 -
- Everything you love about chicken enchiladas transformed into a shareable party dip that people crowd around
- Comes together in under 10 minutes of prep time then disappears even faster
02 -
- Don't skip softening the cream cheese first or you'll end up with lumps throughout your dip
- The cheese on top will brown before the center's hot if your oven runs hot, so check at 15 minutes
03 -
- Everything can be mixed the day before and kept refrigerated, just add 5 minutes to the baking time
- If you're feeding a crowd, transfer the hot dip to a slow cooker on low to keep it warm for hours