Description
This Chicken Enchilada Dip is a creamy, cheesy, and flavorful appetizer perfect for game days, parties, or casual get-togethers. Combining shredded chicken, black beans, Mexican spices, and gooey melted cheddar cheese, this dip bakes to golden perfection with a hint of spicy enchilada sauce and green chilies. It’s easy to make in under 30 minutes and serves six, making it an ideal crowd-pleaser for any occasion.
Ingredients
Dip Mixture
- 2.5 cups cooked, shredded chicken
- ½ cup enchilada sauce
- 1 cup nonfat Greek yogurt
- ½ cup small curd cottage cheese
- 1 can (15 oz) black beans, rinsed and drained well (low or no salt)
- 4 oz diced Hatch green chiles
- 1 cup shredded cheddar cheese
Topping
- 1 cup shredded cheddar cheese
- ¼ cup enchilada sauce (for drizzling, optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the dip.
- Mix Ingredients: In a large mixing bowl, combine the shredded chicken, ½ cup enchilada sauce, Greek yogurt, cottage cheese, black beans, diced Hatch green chiles, and 1 cup of shredded cheddar cheese. Mix thoroughly until all the ingredients are well incorporated.
- Assemble the Dip: Pour the combined mixture into an 8×8-inch glass baking pan, spreading it evenly. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top of the dip.
- Bake the Dip: Place the pan in the preheated oven and bake for 20 minutes, until the cheese is melted and bubbly. For a golden brown top, optionally broil the dip for 1-2 minutes at the end of the baking time, watching carefully to prevent burning.
- Finish and Serve: Remove the dip from the oven and if desired, drizzle the top with the remaining ¼ cup of enchilada sauce for added flavor and moisture. Serve the warm dip immediately with tortilla chips, sliced veggies, or your preferred dippers.
Notes
- Use cooked chicken from leftovers or a rotisserie chicken for convenience.
- Rinsing and draining the canned black beans reduces sodium content and prevents excess liquid in the dip.
- Hatch green chiles add mild heat and authentic Southwest flavor; substitute with canned green chilies if unavailable.
- Broiling at the end is optional but gives a nice browned cheese crust.
- This dip can be made ahead and baked just before serving; reheat leftovers in the oven to maintain texture.
