Chicken Enchilada Dip

Make cheesy Chicken Enchilada Dip for a scoopable version of the Mexican classic. Perfect for game day, parties, or late night snacking.

Author: Donna Elick

Servings: -8 (about ½ to ¾ cup per serving)

Prep Time10

Cook Time20

Total Time30

Ingredients

2 cups cooked shredded chicken
1 (15.5 ounce) can white beans, drained and rinsed
1 (15.25 ounce) can sweet corn or fire-roasted corn, drained
2 ½ cups shredded cheese divided (about 10 ounces total, Monterey Jack and Pepper Jack recommended)
1 ½ cups salsa verde or green enchilada sauce
8 ounces cream cheese softened
1/2 cup sour cream
1 4 ounce can diced green chiles
2 teaspoons Mexican seasoning blend
Cilantro or green onions for garnish
Tortilla chips for serving

Instructions

PREPARE OVEN: Preheat the oven to 400°F. Lightly grease a 12-inch cast-iron skillet or similar oven-safe baking dish.
MIX DIP: In a large mixing bowl, add 2 cups shredded chicken, 1 can white beans, 1 can corn, 1 ½ cups shredded cheese, 1 ½ cups salsa verde, 8 ounces softened cream cheese, ½ cup sour cream, 1 can diced green chiles, and 2 teaspoons Mexican seasoning. Stir until fully combined and creamy.
ASSEMBLE: Transfer the mixture to the prepared skillet and spread into an even layer. Sprinkle the remaining 1 cup shredded cheese evenly over the top.
BAKE: Bake for 20 to 25 minutes, until the cheese is melted and bubbly around the edges.
SERVE: Remove from the oven and garnish with cilantro or green onions. Serve warm with tortilla chips.

Notes

Make-Ahead: Assemble the dip up to 2 days ahead. Cover tightly and refrigerate. Bake just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 350°F oven until warmed through or microwave in short intervals.

Freezing: Freeze the unbaked dip in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, transfer to a skillet, and bake as directed.

Ingredient Notes: Cannellini beans work great, but navy, pinto, or black beans are also good options. Freshly shredded cheese melts the smoothest, but pre-shredded cheese will still work in a pinch. Mexican crema can be substituted for sour cream for extra richness.

Variations:
Add sautéed diced onions, bell peppers, or jalapeños for extra flavor. Swap shredded chicken for cooked ground chicken, turkey, beef, or shredded pork.

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