My classic chicken enchilada dip is a creamy, cheesy crowd pleaser! Inspired by my favorite enchiladas, this baked chicken dip is filled with shredded chicken, enchilada sauce, cream cheese, and black beans. It’s rich, hearty, and perfect for sharing. It’s an easy dip that everyone will love for game day, Cinco de Mayo, or any party!
Red Enchilada Dip with Shredded Chicken Breast
This is the more classic version of my favorite chicken enchilada dip recipe, made with red enchilada sauce instead of green. It’s rich, savory, and full of tomatoey flavor. A mixture of cream cheese and Mexican blend cheese makes this dip super thick and creamy, while shredded chicken and black beans add tons of protein and texture. This is one of my go-to dips to serve on game days because it always satisfies a crowd!
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Why Room-Temp Cream Cheese Matters
Using room-temperature cream cheese helps it melt smoothly into the enchilada sauce, creating a creamy dip without lumps. Cold cream cheese takes longer to incorporate and can leave small chunks in the finished dip.
Cheesy Chicken Enchilada Dip Recipe
Equipment
- Baking Sheet
- 2-Quart Baking Dish
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts (*)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
For the Dip:
- 2 tablespoons olive oil
- 1 small yellow onion (sliced thin)
- 2 cloves garlic (crushed)
- 2½ cups red enchilada sauce (**)
- ½ cup canned black beans (drained )
- 4 ounces cream cheese (½ brick, room temperature)
- 8 ounces shredded Mexican blend cheese (divided)
Toppings (Optional):
- sour cream
- sliced avocado
- fresh cilantro
- tortilla chips (for serving)
Instructions
For the Chicken:
- Preheat oven to 375°F.
- Place chicken breasts on baking sheet lined with aluminum foil. Brush with olive oil, sprinkle with salt, and bake for 20-25 minutes, or until the chicken is cooked through.1 pound boneless, skinless chicken breasts, 1 tablespoon olive oil, ½ teaspoon kosher salt
- Allow to cool until it’s easy to handle, then shred the chicken breasts with two forks.
For the Dip:
- Raise the oven temperature to 425°F. Heat olive oil in a large skillet set over medium heat. Add the onion, sauté 3-4 minutes.2 tablespoons olive oil, 1 small yellow onion
- Pour in the enchilada sauce.2½ cups red enchilada sauce
- Add garlic, shredded chicken, black beans, and cream cheese, mix to combine with sauce. Working with a wooden spoon, continue to cook until the cream cheese is mostly melted and mixed into the dip.2 cloves garlic, ½ cup canned black beans, 4 ounces cream cheese
- Add ½ cup of shredded cheese, mix.8 ounces shredded Mexican blend cheese
- Transfer dip to an oven-safe baking dish (about 2 quarts in size).
- Top with the remaining cheese, then bake for 10 minutes.
- Serve dip hot, topped with sour cream, cilantro, avocado, and tortilla chips for dipping.sour cream, sliced avocado, fresh cilantro, tortilla chips
Notes
- Room-temperature cream cheese melts faster and more evenly, preventing small lumps in the dip.
- Properly cooked chicken breasts should reach 165°F internally.
- The chicken is easier to shred when it’s warm, so don’t delay! It’s easy to shred using two forks or your stand mixer.
- Don’t add too much cheese to the dip itself, or it will turn out greasy. The bulk of the cheese should go on top.
- If the dip seems too thin after adding the cheese, let it simmer for a minute or two to thicken up.
- Let the dip rest for 5 minutes after baking to help it set up so it’s easier to scoop.
- Keep warm in a crockpot set on “warm” for up to 2 hours.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Enchilada Dip Step by Step
Bake the Chicken: Preheat your oven to 375°F. Let the cream cheese come to room temperature while you prep and bake the chicken. Place 1 pound of boneless, skinless chicken breasts on a baking sheet lined with aluminum foil. Brush with 1 tablespoon of olive oil, sprinkle with ½ teaspoon of kosher salt, and bake for 20-25 minutes, or until the chicken is cooked through to 165°F.
Shred the Chicken: Allow the cooked chicken breasts to cool until they are easy to handle, then shred them with two forks. Alternatively, you can place them in the bowl of a stand mixer and let the paddle attachment do the work for you!
Sauté the Onions: Raise the oven temperature to 425°F. Heat 2 tablespoons of olive oil in a large skillet set over medium heat. Add 1 small thinly sliced yellow onion, and sauté for 3-4 minutes, or until softened and just starting to take on a little color.
Add the Sauce: Pour in 2½ cups of red enchilada sauce, stirring well to coat.
Mix the Filling: Add 2 crushed cloves of garlic, all of the cooked and shredded chicken, ½ cup of drained canned black beans, and 4 ounces (½ brick) of room-temperature cream cheese, and mix to combine with sauce. Working with a wooden spoon, continue to cook until the cream cheese is mostly melted and mixed into the dip.
Add the Cheese: Add ½ cup of shredded Mexican cheese blend, and mix until it begins to melt into the dip. Reserve the rest of the cheese for topping, or your dip will turn out greasy. If it seems too thin after stirring in the cheese, let it simmer for a minute or two to thicken up.
Prep the Dip: Transfer the hot dip to a 2-quart oven-safe baking dish. I used an 11×7-inch glass dish.
Top and Bake: Top with the remaining 1½ cups of cheese, then bake in the preheated oven for 10 minutes, or until melty and bubbling.
Garnish and Serve: Serve your chicken enchilada dip hot, topped with sour cream, cilantro, avocado, and tortilla chips for dipping.
How to Store, Freeze, and Reheat
Store leftover chicken enchilada dip tightly covered with plastic wrap in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating at 375°F for 25 minutes, or until heated through.
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