Chicken Enchilada Dip

4.8 from 5 votes

This Enchilada Dip, is a creamy, cheesy, super tasty crowd pleaser! Avocado, cream cheese, sour cream, cilantro, black beans and juicy shredded chicken marry up to make this a really delicious dip, one that'll have everybody coming back for more. Get dipping!

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

Course: Appetizer, dip, party food

Cuisine: American, Mexican, tex mex

Servings: people

Calories: 343kcal

Author: Becky Hardin

Ingredients

Chicken

1 pound boneless skinless chicken breasts
1 tbsp olive oil
½ tsp salt

Enchilada Sauce

1 14 oz can 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
1/2 tsp salt

Dip

2 tbsp olive oil
1 small yellow onion sliced thin
2 cloves garlic crushed
Enchilada sauce
2 cups shredded chicken
½ cup black beans
4 oz cream cheese
8 oz shredded mexican blend cheese divided
Sour cream optional
Avocado optional
Cilantro optional
Tortilla Chips optional

Instructions

Chicken

Preheat oven to 375°F
Place the chicken breasts on an aluminum foil lined baking sheet
Brush with olive oil
Sprinkle with salt
Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F
Allow to cool until it’s easy to handle
Shred the chicken breasts with two forks

Enchilada Sauce

Combine all enchilada sauce ingredients in a food processor
Process on high until smooth

Dip

Heat olive oil in a large skillet over medium heat
Add the onion, sauté 3-4 minutes
Pour in the enchilada sauce
Add the 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
Add ½ cup shredded cheese, mix
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

Video

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