Chicken Enchilada Dip Cheese (Printable)

Warm, creamy blend of shredded chicken, enchilada sauce, and melted cheese ideal for parties and snacks.

# What You'll Need:

→ Meats

01 - 2 cups cooked chicken breast, shredded

→ Vegetables

02 - 1 cup canned black beans, drained and rinsed
03 - 1/2 cup corn kernels
04 - 1/2 cup red bell pepper, finely diced
05 - 1/4 cup green onions, thinly sliced
06 - 1 jalapeño, seeded and minced

→ Dairy

07 - 8 oz cream cheese, softened
08 - 1/2 cup sour cream
09 - 2 cups shredded Mexican blend cheese, divided

→ Pantry

10 - 1 cup red enchilada sauce
11 - 1/2 tsp ground cumin
12 - 1/2 tsp garlic powder
13 - 1/2 tsp chili powder
14 - Salt and pepper, to taste

→ Garnish

15 - 2 tbsp fresh cilantro, chopped
16 - Extra sliced green onions

# How To Make It:

01 - Preheat oven to 375°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, and 1 cup of shredded cheese. Mix until smooth.
03 - Stir in enchilada sauce, cumin, garlic powder, chili powder, and season with salt and pepper.
04 - Fold in shredded chicken, black beans, corn, red bell pepper, green onions, and jalapeño.
05 - Spread mixture evenly into a 9-inch oven-safe baking dish.
06 - Sprinkle remaining 1 cup of cheese over the top.
07 - Bake for 20 minutes, or until bubbly and cheese is fully melted.
08 - Garnish with chopped cilantro and extra green onions. Serve hot with tortilla chips, sliced baguette, or fresh veggies for dipping.

# Expert Tips:

01 -
  • The combination of creamy, tangy, and slightly spicy hits every craving at once
  • It comes together in fifteen minutes and feeds a hungry crowd without breaking the bank
  • Leftover chicken finally has a destiny worth getting excited about
02 -
  • Cheese can separate if you bake it too long, so pull it when its bubbly even if it looks slightly underdone
  • The dip thickens as it stands, so dont judge the consistency until its had five minutes out of the oven
  • Reheating leftovers requires covering the dish with foil or the cheese dries out into a sad rubbery situation
03 -
  • Room temperature ingredients blend together so much easier, so pull everything out about thirty minutes before you start
  • If the dip seems too thick after baking, stir in a splash of enchilada sauce before serving

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