Description
This Cheesy Enchilada Dip is a flavorful and comforting appetizer that combines shredded rotisserie chicken, cream cheese, cheddar cheese, enchilada sauce, black beans, and green chilies, all baked until hot and bubbly. Perfect for game day, potlucks, and parties, this dip offers the delicious taste of enchiladas in an easy-to-serve format paired best with tortilla chips.
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken
- 1 8 oz block cream cheese, softened and cubed
- 3 cups shredded cheddar cheese, divided
- 1 10 oz can red enchilada sauce
- 1 15 oz can black beans, rinsed and drained
- 1 4 oz can diced green chilies
- 1 package taco seasoning
Garnish
- Sliced green onions (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the dip to perfection.
- Mix Ingredients: In a large mixing bowl, combine the softened cubed cream cheese, shredded rotisserie chicken, half of the shredded cheddar cheese, red enchilada sauce, rinsed and drained black beans, diced green chilies, and taco seasoning. Stir until everything is well blended and creamy.
- Prepare for Baking: Transfer the mixture into a 2-quart baking dish and spread it evenly. Then sprinkle the remaining shredded cheddar cheese evenly over the top.
- Bake the Dip: Place the baking dish in the oven and bake for 25–30 minutes, or until the cheese is melted, bubbling, and the edges are hot.
- Broil for Crispiness: For a golden and slightly crisp cheese topping, switch the oven to broil and broil the dip for an additional 1–2 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove the dip from the oven and sprinkle sliced green onions over the top if desired. Serve warm with tortilla chips for scooping.
Notes
- Use well-drained black beans to avoid excess liquid in the dip.
- Rotisserie chicken provides a convenient and flavorful shortcut, but shredded cooked chicken breast works as well.
- Customize the heat by adding more diced green chilies or a dash of hot sauce.
- For a vegetarian version, omit the chicken and increase the beans or add sautéed vegetables.
- Serve the dip immediately for best texture; leftovers can be refrigerated and reheated.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American, Mexican
