This easy Chicken Enchilada Dip is made with shredded chicken, black beans, enchilada sauce, green chiles and lots of melted cheese for the perfect warm and cheesy appetizer.

From the recipe collection of Tara Ippolito

Chicken enchilada dip is such an easy appetizer to throw together for parties, holidays or game day. Everything gets mixed together in one bowl, transferred to a skillet and baked until it’s hot, bubbly and perfectly cheesy.

I love recipes like this because they’re super easy to make but always a huge crowd-pleaser. Add some pico de gallo, guacamole and sour cream on top and serve it with tortilla chips for dipping.

Why You’ll Love This Recipe

Easy to make – Everything gets mixed together in one bowl before baking.
Perfect for parties – This warm, cheesy dip is great for game day, holidays or any get-together.
Uses rotisserie chicken – Using already-cooked chicken keeps prep time super short.
Loaded with flavor – Enchilada sauce, green chiles and taco seasoning give every bite tons of flavor.

Ingredients

Here is everything you’ll need to make this delicious recipe. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Cream Cheese – Let it soften first so it’s easy to mix with the other ingredients.
Rotisserie Chicken – Shredded rotisserie chicken makes this recipe quick and easy.
Black Beans – Drain and rinse them well before adding them to the dip.
Monterey Jack Cheese – Adds a mild flavor and gives the dip a great cheesy pull.
Cheddar Cheese – Adds lots of classic cheesy flavor.
Enchilada Sauce – Brings all of those delicious enchilada flavors into the dip.
Green Chiles – Add a mild kick and extra flavor without making the dip overly spicy.
Taco Seasoning – An easy way to add lots of Mexican-inspired flavor.

How To Make It

Heres how to make this delicious dip. You can find the full ingredients along with instuctions on the recipe card below.

Preheat the oven to 350°F. Add the softened cream cheese, shredded rotisserie chicken, black beans, Monterey Jack cheese, cheddar cheese, enchilada sauce, green chiles and taco seasoning to a large bowl. Stir everything together until the ingredients are evenly combined. Transfer the mixture to a cast-iron skillet and spread it out into an even layer.

chicken enchilada ingredients in a bowl, mixed and added to a cast iron skillet

Sprinkle additional cheddar and Monterey Jack cheese evenly over the top.Place the skillet into the oven and bake for 20–25 minutes, or until the dip is hot and bubbly and the cheese is completely melted. Carefully remove the skillet from the oven and let the dip rest for about 5 minutes. Garnish with pico de gallo and add guacamole and sour cream (optional). Serve warm with tortilla chips and enjoy!

chicken enchilada dip finished and garnished with sour cream and salsa

Pro Tips

Make sure the cream cheese is softened to room temperature so everything mixes together easily.
Drain and rinse the black beans well so they don’t add extra liquid to the dip.
Freshly shred the cheddar and Monterey Jack if possible. It melts much better than pre-shredded cheese.
Don’t skip the few minutes of resting time after baking. The dip will be extremely hot straight from the oven and will thicken slightly as it sits.
If your enchilada sauce and taco seasoning are already salty, taste the mixture before adding any additional salt.

Variations

Baking Dish – Don’t have a cast-iron skillet? Spread the dip into a small baking dish instead and bake as directed.
Spicy – Use hot enchilada sauce, hot diced green chiles or add some diced jalapeños.
Different Cheese – Pepper Jack is a great substitute for Monterey Jack if you’d like a little extra heat.
Different Chicken – Any cooked and shredded chicken can be used instead of rotisserie chicken.
No Beans – Leave the black beans out if you prefer your chicken enchilada dip without them.

What to Serve With It

Tortilla chips are my favorite thing to serve with Chicken Enchilada Dip, but corn chips, pita chips or even toasted baguette slices would work, too. You can also serve it with bell pepper strips or other fresh vegetables for dipping.

Can I Make This Ahead Of Time?

Yes. Assemble the dip, cover it and keep it refrigerated until you’re ready to bake. When you’re ready to serve it, add the cheese topping and bake. You may need to add a few extra minutes to the baking time if it’s going directly from the refrigerator into the oven.

Can I make This Without A Cast Iron Skillet?

Absolutely. A small oven-safe baking dish works just as well. Just spread the mixture evenly into the dish, top with cheese and bake according to the recipe.

Storage & Reheating

Store any leftover Chicken Enchilada Dip in an airtight container in the refrigerator for up to 3–4 days.

Reheat individual portions in the microwave until warmed through, or place the dip back into an oven safe baking dish and heat at 350°F until hot and bubbly again.

Other Easy Dip Recipes

Nothing makes a party or football game better than a delicious dip! I've rounded up all my Best Dip Recipes so you can find them easily in one place.

ALL MY BEST DIP RECIPES