Chicken Enchilada Dip

Chicken Enchilada Dip
It looks like I have the time to share one final recipe idea for watching the big game today, a cheesy chicken enchilada dip! This dip is super easy to make and it starts out with chicken and a tasty homemade enchilada sauce, though you could use store bought to save some time. You can fill this dip out with your favourite enchilada fillings and I like to go with some healthier ingredients including corn and beans before moving on to plenty of cheese! You simply mix all of the ingredient, bake until the cheese has melted and then it's time to dig in with tortilla chips, crackers bread or your favourite scooping items.

Chicken Enchilada Dip
Just look at all of that melted cheese dripping over the sides!

Chicken Enchilada Dip
Chicken Enchilada Dip

Chicken Enchilada Dip

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4

A quick, easy and tasty cheesy chicken enchilada dip that is perfect for game day snacking!

  • 1/2 pound chicken, cooked and shredded
  • 1 cup enchilada sauce, see below
  • 1 cup black beans
  • 1 cup corn
  • 1 cup cheddar cheese, shredded
  • 1 cup montery jack cheese, shredded
  1. Mix the chicken, enchilada sauce, beans, corn and half of the cheese, place in a baking dish and sprinkle on the remaining cheese.
  2. Bake in a preheated 350F/180C oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.
Nutrition Facts: Calories 422, Fat 21g (Saturated 12g, Trans 0), Cholesterol 103mg, Sodium 488mg, Carbs 24g (Fiber 7g, Sugars 1g), Protein 36g
Nutrition by: Nutritional facts powered by Edamam

Enchilada Sauce

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4cups

A quick and easy homemade enchilada sauce.

  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 clove garlic, grated
  • 1 teaspoon cumin, toasted and ground
  • 1 (28 ounce) can diced tomatoes
  • 2 chipotle chilies in adobo sauce
  • 1 teaspoon oregano
  • salt and pepper to taste
  1. Heat the oil in a pan over medium heat.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and cumin and saute until fragrant, about a minute.
  4. Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
  5. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.
Nutrition Facts (per cup): Calories 75, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 21mg, Carbs 10g (Fiber 2g, Sugars 5g), Protein 1g
Nutrition by: Nutritional facts powered by Edamam


Emily said...

Can I just have this for dinner?

Jeanette said...

Great super easy Super Bowl dip Kevin! Enjoy the game!

Atika said...

This is a great enchilada recipe

Marcy said...

I made this for superbowl and my husband almost ate the whole thing. He couldn't stop raving about it. It really is that good.

vanillasugarblog said...

I would just skip the chips and eat this with a spoon.

Kathy Kitrel said...


Jennifer Rossi said...

I see you cooked this in an oven safe bowl, how large was it? Would a pie dish work?

Kevin Lynch said...

Jennifer Rossi: There is about 4 cups worth so a pie plate would be perfect Enjoy!

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