Experience the irresistible allure of a sizzling, gooey enchilada bean dip featuring Mexican style beans, succulent shredded chicken, along with your favorite enchilada sauce and a bunch of add ins and garnishes.
Elevate your appetizer game with this effortlessly crafted chicken enchilada dip that not only tantalizes your taste buds, but also serves up a protein-packed punch. Whether savored with tortilla chips, veggie sticks, embraced within a burrito, or lavished over rice or favorite grain, the versatility of this dish knows no bounds. Plus, it’s a breeze to tailor, making it just as tempting for spice enthusiasts or those seeking a vegetarian twist.
This delectable chicken enchilada dip boasts a symphony of flavors, harmonizing cheesy goodness with a protein-rich ensemble of two forms of beans, cooked chicken, and the creamy allure of cheese. Satisfying and scrumptious, here’s your roadmap to culinary bliss:
Three Parts To Making This Recipe
- The Dip Base: Craft the foundation using your choice of refried black or pinto beans, intertwining them with the velvety richness of sour cream/Greek yogurt/cream cheese and the distinct allure of your preferred enchilada sauce—whether store-bought or homemade.
- For the Mix-Ins: Infuse character into the dip by introducing a medley of whole cooked beans, diced or shredded chicken, roasted corn, green onion, jalapeño for a hint of heat, and a generous sprinkling of shredded Mexican cheese.
- To Garnish: Elevate the visual and flavor appeal with a final flourish of fresh cilantro, a sprinkle of green onion and a few slices of jalapeno.
- For Serving: Indulge with your favorite tortilla chips, veggie sticks, over a bed of rice or favorite grain, or wrapped snugly in a burrito.
Chicken Enchilalda Dip
Ingredients
The Dip Base
- 1 15 oz can refried beans, black or pinto
- ½ cup sour cream or greek yogurt plain unsweetened
- 4 oz cream cheese low fat is fine if you want to cut some calories
- 15-18 oz red enchilada sauce mild, medium homemade or store-bought
Add Ins
- 1½-2 cup cooked chicken diced or shredded from a leftover roast or poached,
- 1 15 oz can black or pinto beans rinsed and drained
- 1½ cup Mexican cheese blend, grated you can use up to 2 cups
- 1 cup roasted corn fresh or frozen defrosted
- ½ cup chopped green onions
- 1-2 jalapeno, chopped, deseeded for milder dip
Garnish
- cilantro, chopped
- lime slices
- jalapeno
- green onions
- radish slices
Instructions
- Preheat oven to 375℉.
- Brush a 9 inch oven safe skillet with olive oil. Cast iron skillet is great. An oven proof dish works well too, about the same size.
- In the bowl of a food processor blend, the refried beans, cream cheese, greek yogurt and enchilada sauce. Blend until smooth. Pour it into the prepared skillet or pan.
- Gently stir in the add ins: rinsed and drained beans of your choice, shredded or chopped cooked chicken, roasted corn, 1 cup shredded cheese (reserve remaining ½ cup for topping), green onions and diced jalapeno; mix everything evenly.
- Add remaining 1 cup shredded cheese on top and bake in the preheated oven for 25-30 minutes or until the cheese is bubbling and slightly golden brown along the edges.
- Garnish with cilantro, extra green onion and any of the recommended toppings. Best served hot right away with tortilla chips, spooned and rolled into tortillas for an easy burrito, served over rice, favorite grain like quinoa or veggie crudités for a low carb alternative. Enjoy.
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