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chicken enchilada dip with tortilla chips dipped in
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4.72 from 7 votes

Chicken Enchilada Dip

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 Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer, dip, party food
Cuisine: American, Mexican, tex mex
Servings: 10 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
    1 pound boneless
  • Brush with olive oil
    1 tbsp olive oil
  • Sprinkle with salt
    ½ tsp 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
    1 pound boneless

Enchilada Sauce

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

Dip

  • Heat olive oil in a large skillet over medium heat
    2 tbsp olive oil
  • Add the onion, sauté 3-4 minutes
    1 small yellow onion
  • Pour in the enchilada sauce
    Enchilada sauce
  • Add the 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 oz 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 oz 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

Nutrition

Calories: 343kcal | Carbohydrates: 9g | Protein: 24g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 615mg | Potassium: 426mg | Fiber: 2g | Sugar: 3g | Vitamin A: 890IU | Vitamin C: 6mg | Calcium: 197mg | Iron: 2mg