Cheesy Enchilada Dip

5 from 1 vote

This Cheesy Enchilada Dip is saucy, cheesy, savory goodness — baked into a hot, bubbly dip you can scoop up with your favorite chips. This hot appetizer dip is filled with all the flavor of enchiladas, layered into one dish and baked to golden, glorious perfection. Perfect for game day, potlucks and parties.

Prep Time5

Cook Time25

Course: Appetizer

Cuisine: American, Mexican

Servings:

Calories: 9kcal

Author: Raquel Pineira

Equipment

Mixing Bowl
baking dish

Ingredients

2 cups shredded rotisserie chicken
1 8 oz block Cream cheese softened and cubed
3 cups Cheddar cheese, shredded halved
1 10 oz. can red enchilada sauce
1 15 oz. can Black beans rinsed and drained
1 4 oz. can Diced green chilies
1 package taco seasoning
sliced green onion for garnish (optional)

Instructions

Preheat the oven to 375°F.
In a large mixing bowl, combine the cream cheese, shredded chicken, half of the cheese, enchilada sauce, black beans, green chilies, and taco seasoning.
Stir until everything is evenly mixed and creamy.
Transfer the mixture to a 2-quart baking dish and spread it into an even layer. Top with the remaining cheese.
Bake for 25–30 minutes, or until the cheese is melted and the edges are hot and bubbly.
For a golden, slightly crisp top, broil for an additional 1–2 minutes.
Finish with a sprinkle of sliced green onions. Serve warm with tortilla chips!

Nutrition