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–+ servings
a baking dish filled with chicken enchilada dip, topped with chips, sour cream, avocado, and cilantro.
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4.72 from 7 votes

Cheesy Chicken Enchilada Dip Recipe

This cheesy chicken enchilada dip is rich, creamy, and packed with shredded chicken, red enchilada sauce, and black beans. It’s an easy baked dip that’s perfect for game days, parties, or anytime you need a crowd-pleasing appetizer.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer, dip
Cuisine: American, Mexican, tex mex
Servings: 10 people
Calories: 245kcal
Author: Becky Hardin

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
    two raw seasoned chicken breasts in a foil lined pan.
  • Allow to cool until it’s easy to handle, then shred the chicken breasts with two forks.
    shredding cooked chicken breasts with two forks in a glass bowl.

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
    sautéeing onions in olive oil in a skillet.
  • Pour in the enchilada sauce.
    2½ cups red enchilada sauce
    pouring enchilada sauce over sautéed onions in a skillet.
  • 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
    adding shredded chicken, black beans, and cream cheese to enchilada sauce in a skillet.
  • Add ½ cup of shredded cheese, mix.
    8 ounces shredded Mexican blend cheese
    adding shredded cheese to chicken enchilada dip in a skillet.
  • Transfer dip to an oven-safe baking dish (about 2 quarts in size).
    chicken enchilada dip in a glass baking pan.
  • Top with the remaining cheese, then bake for 10 minutes.
    chicken enchilada dip topped with shredded cheese in a glass baking dish before baking.
  • Serve dip hot, topped with sour cream, cilantro, avocado, and tortilla chips for dipping.
    sour cream, sliced avocado, fresh cilantro, tortilla chips
    baked bubbly chicken enchilada dip topped with sour cream, tomatoes, avocado, and cilantro.

Video

Notes

*Thighs will also work well, or grab a rotisserie chicken from the store to skip the baking and save time.
**To make your own enchilada sauce, combine 14 ounces (1 can) of crushed tomatoes, ¼ cup of olive oil, ½ cup of chicken broth, 2 tablespoons of chili powder, 1 teaspoon each of oregano, onion powder, coriander, and garlic powder, and ½ teaspoon of kosher salt in a food processor. Process on high until smooth.
Tips:
  • 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.
Crockpot Instructions: Prepare the dip as directed through adding the shredded chicken, beans, cream cheese, and shredded cheese. Transfer everything to a slow cooker, cover, and cook on LOW for 1-2 hours, stirring once or twice, until hot and creamy. Top with cheese just before serving.
Make-Ahead: You can prepare this dip up to 24 hours in advance. Assemble the dip completely (without baking), cover tightly, and refrigerate. When ready to serve, bake at 425°F for 15–20 minutes, or until hot and bubbly. Let it rest for a few minutes before serving.
Storage: Store chicken enchilada dip in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 8g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 836mg | Potassium: 241mg | Fiber: 2g | Sugar: 5g | Vitamin A: 716IU | Vitamin C: 3mg | Calcium: 168mg | Iron: 1mg