Description
This Bubbly Hot Chicken Enchilada Bean Dip is a creamy, flavorful appetizer perfect for game days or casual gatherings. Combining black and pinto beans, shredded chicken, enchilada sauce, and a melty Mexican cheese blend, this dip is baked until golden and bubbly. It’s an easy-to-make crowd-pleaser served best with tortilla chips or as a filling for burritos.
Ingredients
Scale
For the Dip:
- 1 (15 ounce) can black beans, rinsed and drained
- 4 ounces cream cheese
- ½ cup plain whole milk yogurt (or substitute sour cream)
- 1 (15 ounce) can red enchilada sauce (mild or medium)
For the Mix-ins:
- 1 (15 ounce) can pinto beans (or black beans), rinsed and drained
- 1 ½ cups shredded chicken
- ¾ cup corn (canned or thawed)
- 1/3 cup diced green onion
- 1 jalapeno, seeded and diced
- 1 ¾ cups shredded Mexican blend cheese, divided
To Garnish:
- Fresh cilantro
- Extra green onion
For Serving:
- Tortilla chips
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit. Grease a 9-inch oven-safe skillet or an 8×8-inch baking pan with nonstick cooking spray and set aside to prevent sticking during baking.
- Prepare the creamy base: In the bowl of a food processor or a high-powered blender, combine one can of rinsed and drained black beans, cream cheese, plain whole milk yogurt (or sour cream), and red enchilada sauce. Blend until the mixture is smooth and creamy, then pour this base mixture evenly into the prepared skillet or pan.
- Add mix-ins and cheese: Gently stir into the creamy base the remaining can of rinsed and drained pinto or black beans, shredded chicken, corn, ¾ cup of the shredded Mexican blend cheese (reserve 1 cup for topping), diced green onions, and diced seeded jalapeno. Spread the ingredients evenly over the base layer in the skillet.
- Top and bake: Sprinkle the remaining 1 cup of shredded Mexican cheese on top. Place the skillet or pan in the preheated oven and bake for 25 to 30 minutes, or until the cheese is bubbly and starting to brown slightly around the edges.
- Garnish and serve: Once baked, remove from the oven and garnish with fresh cilantro and extra diced green onions. Serve the dip immediately with tortilla chips, pita chips, or tortillas. It also pairs well over rice, cauliflower rice, or quinoa for a more filling meal.
Notes
- You can substitute sour cream for the plain whole milk yogurt if preferred.
- Adjust the jalapeno quantity based on your spice tolerance, or omit seeds for less heat.
- This dip can be prepared ahead of time and refrigerated before baking; just increase baking time slightly if baking from cold.
- Use leftover shredded chicken or rotisserie chicken for convenience.
- For a vegetarian version, omit the chicken and add extra beans or vegetables like bell peppers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
Nutrition
- Serving Size: 1/10 of recipe (approx. 1/2 cup)
- Calories: 220
- Sugar: 3g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg
