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
- 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.
- 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.
- 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.
- 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.
- 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
