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Bubbly Hot Chicken Enchilada Bean Dip Recipe

If you love party dips with a punch of flavor and that irresistible ooey-gooey cheesy top, then you’ve got to try this Bubbly Hot Chicken Enchilada Bean Dip Recipe. It’s one of those recipes I keep coming back to because it’s easy, comforting, and perfect for every occasion—from casual game days to last-minute get-togethers. I promise, once you’ve tried it, your family and friends will be begging for the recipe too!

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Why You’ll Love This Recipe

  • Simple Ingredients: Uses pantry staples and easy-to-find items—perfect when you want amazing flavor without a complicated shopping trip.
  • Crowd-Pleasing Flavor: The mix of creamy beans, spicy enchilada sauce, and cheesy goodness always disappears fast at my parties.
  • One-Dish Convenience: All baked together in one skillet or pan, so cleanup is a breeze—something I really appreciate after entertaining.
  • Versatile Serving Options: Enjoy it with tortilla chips, as a topping for bowls, or even wrapped in tortillas for a fun twist.

Ingredients You’ll Need

All these ingredients come together beautifully to create a creamy, spicy, and super cheesy dip that’s bursting with layers of flavor. I always suggest using shredded rotisserie chicken to save time, but homemade or leftover chicken works just as well!

Flat lay of shiny black beans and light brown pinto beans in small piles, creamy white blocks of cream cheese, smooth white whole milk yogurt dollops, a bright red can of enchilada sauce with glossy texture, shredded pale golden chicken scattered loosely, vibrant yellow corn kernels, fresh green onion sliced into rings, small diced jalapeno with shiny light green skin, and fresh bright green cilantro leaves with delicate textures, all beautifully arranged with natural spacing and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Bubbly Hot Chicken Enchilada Bean Dip, spicy party dip, cheesy bean dip, easy appetizer recipe, crowd-pleasing party dip
  • Black beans: Make sure to rinse and drain canned beans well to avoid extra saltiness and keep the dip creamy.
  • Cream cheese: Softened cream cheese blends perfectly, so take it out ahead of time or microwave briefly for smooth mixing.
  • Plain whole milk yogurt: Adds a tangy creaminess—can substitute sour cream if you prefer a richer texture.
  • Red enchilada sauce: Choose mild or medium depending on your heat preference; this really amps up the classic enchilada flavor.
  • Pinto beans: I like to mix them in for extra texture, but black beans work here too if you want uniformity.
  • Shredded chicken: Cooked and shredded chicken is the star protein—rotisserie chicken is my go-to shortcut.
  • Corn: Canned or thawed frozen corn adds a pop of sweetness and color, balancing the heat nicely.
  • Green onion: Adds fresh sharpness; I always save some to sprinkle on top after baking.
  • Jalapeno: Seeded and diced to control the heat—feel free to leave it out or add extra for spice lovers.
  • Mexican blend cheese: I use plenty for gooeyness on top and throughout; you can substitute with cheddar or Monterey Jack too.
  • Fresh cilantro: A bright garnish that lightens the rich dip, but totally optional if you’re not a fan.
  • Tortilla chips: For scooping—choose your favorite thick or crunchy chips to stand up to this dip.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like mixing things up depending on the season and who’s coming over—this dip is forgiving and easy to customize, so feel free to tweak it to match your tastes or dietary needs.

  • Make it vegetarian: Leave out the chicken and add extra beans or sautéed veggies like bell peppers and mushrooms; still just as satisfying!
  • Spice it up: Toss in some chipotle peppers in adobo or add a dash of cayenne for a smoky heat boost—my spice-loving friends adore this tweak.
  • Dairy-free option: Substitute cream cheese with vegan cream cheese and use a plant-based yogurt; the dip still turns out creamy and delicious.
  • Swap the cheese: Try pepper jack or a blend with queso fresco for a different flair—sometimes I do half cheddar and half mozzarella for extra meltiness.

How to Make Bubbly Hot Chicken Enchilada Bean Dip Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 375°F (190°C). Then grease a 9-inch oven-safe skillet or an 8×8 inch baking dish with nonstick spray. This small step means your dip will come out easily without any sticky mess—a lifesaver in my kitchen!

Step 2: Blend the Creamy Base

In a food processor or high-powered blender, combine one can of rinsed and drained black beans, softened cream cheese, plain yogurt, and your chosen enchilada sauce. Blend until it’s silky smooth. Trust me, this creamy base is what gives the dip that unbeatable rich texture and tangy flavor.

Step 3: Mix in the Hearty Ingredients

Pour your smooth bean mixture into the prepared pan, then gently fold in the remaining drained beans, shredded chicken, corn, ¾ cup of shredded cheese (reserve the rest for later), green onions, and diced jalapeno. Spread it out evenly—you want every bite to be packed with goodness.

Step 4: Top and Bake to Perfection

Sprinkle the remaining cheese evenly over the top, making sure to cover the surface well. Pop the whole thing into the oven and bake for 25-30 minutes until the cheese is bubbling and just starting to turn golden brown around the edges. That bubbly cheese aroma is honestly why I keep making this dip—it’s seriously addicting.

Step 5: Garnish and Serve

Once out of the oven, garnish with fresh cilantro and extra green onions for a bright finish. Serve hot right away with plenty of tortilla chips or your favorite dippers. Honestly, it disappears fast at my house!

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Pro Tips for Making Bubbly Hot Chicken Enchilada Bean Dip Recipe

  • Use room temperature cream cheese: It blends effortlessly with the beans and enchilada sauce, giving you a smooth base with no lumps.
  • Don’t skip rinsing the beans: Extra salt and starch can make the dip heavier, so rinsing keeps the flavor balanced and fresh.
  • Choose your cheese wisely: Mexican blend melts beautifully, but adding a bit of extra sharp cheddar can punch up the flavor.
  • Watch your bake time: Overbaking can dry out the dip, so pull it out as soon as the cheese is bubbly and golden at the edges for best texture.

How to Serve Bubbly Hot Chicken Enchilada Bean Dip Recipe

A round black cast iron pan filled with a two-layer dip is placed on a white marbled surface. The bottom layer is a rich, reddish-orange layer of cooked sauce, topped by a golden brown melted cheese layer with slightly crispy edges. The dip is garnished with bright green cilantro leaves and slices of light green scallions scattered on top. Around the pan, some yellow tortilla chips are scattered, and a striped gray cloth is wrapped around the pan’s handle. The scene is bright and clean. Photo taken with an iphone --ar 2:3 --v 7 - Bubbly Hot Chicken Enchilada Bean Dip, spicy party dip, cheesy bean dip, easy appetizer recipe, crowd-pleasing party dip

Garnishes

I love topping the dip with fresh cilantro and thinly sliced green onions—they add a fresh, green pop that contrasts perfectly with the richness of the cheese and beans. A squeeze of lime or a dollop of sour cream on the side also makes for a lovely finishing touch if you want to get fancy.

Side Dishes

This dip is the star, but I often serve it alongside fresh cut veggies like bell pepper strips, carrot sticks, or cucumber slices for crunch and color. A simple Mexican-style rice or cilantro lime rice also complements it beautifully when you want a more filling meal.

Creative Ways to Present

For parties, I like to serve the dip straight in the skillet for that rustic, homemade vibe. Another fun idea is to use it as a filling in tacos or tostadas for an easy DIY burrito night—just load it up with fresh toppings and you’ve got a crowd-pleaser! Also, layering the dip in a clear dish for a dip “trifle” looks impressive and lets guests see all the colorful layers.

Make Ahead and Storage

Storing Leftovers

I store leftover dip in an airtight container in the fridge for up to 4 days—when reheated, it still tastes fresh and creamy. If you want to reheat, I suggest using the oven rather than the microwave for even warming and to keep that cheesy top nice.

Freezing

Freezing this dip is totally possible! After baking, cool it completely, then transfer to a freezer-safe container. It freezes well for about 2 months. When ready to eat, thaw overnight in the fridge and reheat covered in the oven to keep it moist and bubbly.

Reheating

To reheat, I usually place the dip in an oven-safe dish, cover loosely with foil, and bake at 350°F for about 15 minutes or until warmed through. Removing the foil for the last 5 minutes helps revive that golden, bubbly top I love so much!

FAQs

  1. Can I make Bubbly Hot Chicken Enchilada Bean Dip Recipe ahead of time?

    Absolutely! You can prepare the dip mixture up to a day in advance, keep it covered in the fridge, then bake it fresh when you’re ready to serve. This makes entertaining super simple and stress-free.

  2. What can I use if I don’t have a food processor?

    If you don’t have a food processor or blender, you can mash the black beans thoroughly with a fork or potato masher, then mix very well with softened cream cheese, yogurt, and enchilada sauce to get as smooth a base as possible.

  3. Is this dip spicy?

    The heat level depends on the enchilada sauce you use and how much jalapeno you include. Using mild sauce and removing the seeds from the jalapeno keeps it mild, while medium sauce and keeping seeds will add a moderate kick.

  4. Can I make this dip vegan?

    Yes! Replace cream cheese with a vegan alternative, use coconut or soy yogurt, and choose vegan shredded cheese. The flavor and texture will be a little different but still delicious and satisfying.

Final Thoughts

This Bubbly Hot Chicken Enchilada Bean Dip Recipe really feels like a warm hug on a chip—it’s creamy, cheesy, a little spicy, and full of comforting flavors that anyone can love. I keep this recipe on hand for everything from casual snacks to festive gatherings because it always delivers on flavor and ease. Give it a go next time you want a crowd-pleasing dish that’s as fun to make as it is to eat. I think you’ll enjoy it just as much as I do!

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Bubbly Hot Chicken Enchilada Bean Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 137 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Description

This Bubbly Hot Chicken Enchilada Bean Dip is a creamy, cheesy, and flavorful appetizer perfect for game days, parties, or a fun family snack. Combining black beans, shredded chicken, enchilada sauce, and Mexican blend cheese, it’s baked until golden and bubbling, then garnished with fresh cilantro and green onions. Served best with tortilla chips or as a topping over rice or quinoa, this dip brings a delicious Tex-Mex flair to any occasion.


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 sub 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

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190°C). Grease a 9-inch oven-safe skillet or an 8×8 inch baking pan with nonstick cooking spray to prevent sticking and set it aside.
  2. Prepare the Base Dip: In a food processor or high-powered blender, combine one can of drained and rinsed black beans, cream cheese, plain whole milk yogurt (or sour cream), and the red enchilada sauce. Blend the mixture until it is smooth and creamy.
  3. Combine Mix-Ins: Pour the blended dip into the prepared skillet or baking pan. Gently fold in the second can of rinsed and drained pinto or black beans, shredded chicken, corn, ¾ cup of shredded Mexican blend cheese (reserve 1 cup for topping), diced green onions, and diced jalapeno. Spread the mixture evenly in the pan.
  4. Add Cheese Topping and Bake: Sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly over the dip mixture. Bake in the preheated oven for 25-30 minutes, or until the cheese on top is bubbly and slightly golden brown around the edges.
  5. Garnish and Serve: Remove the dip from the oven and garnish with fresh cilantro and extra diced green onions. Serve immediately with tortilla chips, pita chips, or warm tortillas. You can also enjoy it as a topping over rice, cauliflower rice, or quinoa for a fulfilling meal.

Notes

  • You can substitute sour cream for the plain whole milk yogurt if preferred.
  • If you like it spicier, leave the jalapeno seeds in or add extra diced jalapenos.
  • This dip can be made ahead and refrigerated; reheat in the oven until bubbly before serving.
  • For a vegetarian version, omit the shredded chicken and add extra beans or vegetables.
  • Serve with your favorite chips or as a topping for rice or grains for versatility.

Nutrition

  • Serving Size: 1/10th of recipe (~110g)
  • Calories: 220 kcal
  • Sugar: 3 g
  • Sodium: 480 mg
  • Fat: 11 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 5 g
  • Protein: 14 g
  • Cholesterol: 30 mg

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