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Chicken Enchilada Dip Recipe
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!
Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer, dip
Cuisine:
American, Mexican, tex mex
Servings:
10
people
Calories:
343
kcal
Author:
Becky Hardin
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
Video
Notes
Storage:
Store chicken enchilada dip in an airtight container in the refrigerator for 3-5 days.
Nutrition
Calories:
343
kcal
|
Carbohydrates:
9
g
|
Protein:
24
g
|
Fat:
24
g
|
Saturated Fat:
8
g
|
Cholesterol:
98
mg
|
Sodium:
615
mg
|
Potassium:
426
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
890
IU
|
Vitamin C:
6
mg
|
Calcium:
197
mg
|
Iron:
2
mg