Chicken Enchilada Dip

A skillet filled with cheesy rice, black beans, corn, and vegetables, topped with sour cream, salsa, sliced jalapeños, and cilantro, on a green football-themed tablecloth.

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Hot, cheesy chicken enchilada dip with black beans and jalapeños. Perfect for game day!

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Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 3144kcal

Author: Corinne Schmitt

Ingredients

8 oz cream cheese softened
10 oz enchilada sauce
¾ cup black beans
½ cup corn
2 jalapeños diced
1 cup shredded rotisserie chicken skin removed
1 package taco seasoning
2 cups Mexican cheese shredded
½ cup Mexican cheese for garnish
Cilantro, salsa, sour cream, and jalapeños for garnish

Instructions

Heat your oven to 350°F. In a large mixing bowl, combine the softened cream cheese with enchilada sauce and mix until smooth.
Fold in the black beans, corn, shredded chicken, and taco seasoning, stirring until everything is evenly distributed.
Add 2 cups of shredded Mexican cheese and diced jalapeños, then mix thoroughly.
Transfer the mixture to a cast iron skillet and spread evenly.
Bake for 25 minutes until hot and bubbly.
Take the skillet out of the oven, sprinkle the remaining ½ cup cheese over the top, then return to the oven for an additional 5 minutes until the cheese melts.
Top with fresh cilantro, jalapeño slices, sour cream, and salsa before serving.

Notes

Use rotisserie chicken for easiest prep. Adjust jalapeños based on heat preference. Cast iron skillet keeps dip warm longer at parties. Can use 9x9 baking dish if no cast iron available.

Nutrition