Chicken Enchilada Dip is a creamy, cheesy crowd pleaser! This baked chicken dip is filled with shredded chicken, enchilada sauce, cream cheese, black beans, and so much more. It’s an easy party dip that everyone will love!
Why we love this Chicken Enchilada Dip Recipe
This recipe yields a pretty huge portion of dip, so it’s always on my must make list for parties and tailgating. Here’s why it’s such a crowd pleaser:
- Cheesy: Cream cheese and shredded Mexican cheese make every bite cheesy and decadent in the very best way.
- Flavorful: Homemade enchilada sauce is easier to make than you may think and really gives this dip the most incredible flavor.
- Hearty: With two cups of shredded chicken and half a cup of black beans in the mix, this dip is guaranteed to hit the spot!
Can I use pre-made enchilada sauce?
Yes! You can use any enchilada sauce you like, so feel free to pick up a jar/can of it to save some time.
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How to Store and Reheat
Store leftovers in the fridge in an airtight container. When stored properly, this chicken enchilada dip recipe will keep for up to 4 days! You can eat it cold, straight from the fridge. Or reheat according to the directions above.
How to Freeze
You can also freeze leftovers, although the texture may change slightly upon defrosting and reheating.
Let the baked dip cook, then place it in a freezer bag for up to 2 months. Once you are ready to bake it, defrost it completely overnight in the fridge. Then add it to a baking dish, and bake at 375°F for 25 minutes, or until heated through.
Serving Suggestions
Garnish this game day dip with all of your favorite toppings like sour cream, sliced avocados, minced cilantro or whatever else sounds good to you. Don’t forget the tortilla chips!
Chicken Enchilada Dip Recipe
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Ingredients
Chicken:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
Enchilada Sauce:
- 14 ounces crushed tomatoes 1 can
- ¼ cup olive oil
- ½ cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- ½ teaspoon salt
Dip:
- 2 tablespoons olive oil
- 1 small yellow onion sliced thin
- 2 cloves garlic crushed
- Enchilada sauce
- 2 cups shredded chicken
- ½ cup black beans
- 4 ounces cream cheese
- 8 ounces shredded mexican blend cheese divided
Toppings (Optional):
- Sour cream optional
- Avocado optional
- Cilantro optional
- Tortilla Chips optional
Instructions
Chicken:
- Preheat oven to 375°F.
- Place chicken breasts on baking sheet lined with aluminum foil.1 pound boneless, skinless chicken breasts
- Brush with olive oil and sprinkle with salt.1 tablespoon olive oil, ½ teaspoon salt
- Bake for 20-25 minutes, until chicken reaches an internal temperature of 165°F.
- Allow to cool until it’s easy to handle.
- Shred chicken breasts with two forks.1 pound boneless, skinless chicken breasts
Enchilada Sauce:
- Combine all enchilada sauce ingredients in a food processor.14 ounces crushed tomatoes, ¼ cup olive oil, ½ cup chicken broth, 2 tablespoons chili powder, 1 teaspoon oregano, 1 teaspoon onion powder, 1 teaspoon coriander, 1 teaspoon garlic powder, ½ teaspoon salt
- Process on high until smooth.
Dip:
- Heat olive oil in a large skillet over medium heat.2 tablespoons olive oil
- Add the onion, sauté 3-4 minutes.1 small yellow onion
- Pour in the enchilada sauce.Enchilada sauce
- Add garlic, shredded chicken, black beans, and cream cheese, mix to combine with sauce.2 cloves garlic, 2 cups shredded chicken, ½ cup black beans, 4 ounces cream cheese
- Working with a wooden spoon, continue to cook until the cream cheese is mostly melted and mixed into the dip.
- Add ½ cup shredded cheese, mix.8 ounces shredded mexican blend cheese
- Transfer dip to an oven safe baking dish.
- Top with remaining cheese.
- Bake for 10 minutes at 425°F.
- Serve dip hot, topped with soup cream, cilantro, avocado, and tortilla chips for dipping.Sour cream, Avocado, Cilantro, Tortilla Chips
Notes
How to make Chicken Enchilada Dip Step by Step
Shred the chicken: Brush 2 chicken breasts with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place on a foil lined baking sheet and bake at 375°F for 20-25 minutes. Allow the chicken to cool before shredding with two forks. Set aside.
Make the enchilada sauce: Add 1 14oz can of crushed tomatoes, 1/4 cup olive oil, 1/2 cup chicken broth, 2 tbsp chili powder, 1 tsp oregano, 1 tsp onion powder, 1 tsp coriander, 1 tsp garlic powder and 1/2 tsp salt to a food processor. Blend until smooth.
Make the dip: Sauté 1 chopped small yellow onion in 2 tbsp olive oil over medium heat until softened. Pour in the enchilada sauce. Add 2 cloves garlic, 2 cups shredded chicken, 1/2 cup black beans and 4oz cream cheese. Stir and cook until the cream cheese is melted and well incorporated. Then, stir in 1/2 cup shredded cheese.
Bake it: Transfer the dip to a baking dish and top with the remaining cheese. Bake for 10 minutes at 425°F.
Judi says
Can I use something different than beans in this recipe?
Becky Hardin says
Yes, modify to your liking!