Chicken Enchilada Dip Recipe
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.
Equipment
- 12" Cast Iron Skillet
Ingredients
- 12 Oz (1 black and a half) Cream Cheese, softened
- 1.5 Cups Rotisserie Chicken, shredded
- 15 Oz Black Beans, rinsed and drained
- 1.5 Cups Monterey Jack Cheese, hand shredded
- 1.5 Cups Cheddar Cheese, hand shredded
- 1 Cup Red Enchilada Sauce
- 4 Oz Diced Green Chilis
- 2 Tbs Taco Seasoning
Instructions
- Preheat the oven to 350°F.
- Add the softened cream cheese, shredded rotisserie chicken, black beans, 1 Cup of Monterey Jack cheese, 1 Cup of 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.
- 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!