Bubbly Hot Chicken Enchilada Bean Dip

Name: Bubbly Hot Chicken Enchilada Bean Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 people
Ingredients: 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 bean (or black beans), rinsed and drained; 1 ½ cup shredded chicken; ¾ cup corn (canned or thawed is fine!); 1/3 cup diced green onion; 1 jalapeño, seeded and diced; 1 ¾ cup shredded Mexican blend cheese, divided; TO GARNISH:; fresh cilantro; Extra green onion; For serving:; tortilla chips

User Reviews

5.0

57 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
10 people
Calories
268 kcal
Course
Side Dish, Appetizer, Dinner
Cuisine
American

Bubbly Hot Chicken Enchilada Bean Dip

Stella Guerrero

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Bubbly hot, cheesy enchilada bean dip made with two types of beans, shredded chicken and your fav enchilada sauce for an amazing appetizer. This easy chicken enchilada dip is packed with protein and delicious with tortilla chips, on burritos, or even served over rice! Easily customize it to add a kick of heat or make it vegetarian.

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Ingredients

Servings

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 bean (or black beans), rinsed and drained
1 ½ cup shredded chicken
¾ cup corn (canned or thawed is fine!)
1/3 cup diced green onion
1 jalapeño, seeded and diced
1 ¾ cup shredded Mexican blend cheese, divided
TO GARNISH:
fresh cilantro
Extra green onion
For serving:
tortilla chips

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Instructions

Preheat oven to 375 degrees. Grease a 9 inch oven safe skillet or 8x8 inch pan with nonstick cooking spray. Set aside.
In the bowl of a food processor or high powered blender, add in 1 can of drained and rinsed black beans, cream cheese, greek yogurt and enchilada sauce; process/blend until smooth. Pour it into the prepared skillet or pan.
Gently stir in the remaining can of rinsed and drained pinto (or black) beans, shredded chicken, corn, ¾ cup shredded cheese (reserve remaining 1 cup for topping), green onions and diced jalapeno; spread evenly. Add remaining 1 cup shredded cheese on top and bake for 25-30 minutes or until the cheese is bubbling and slightly golden brown along the edges. Garnish with cilantro and extra green onion. Serve immediately with tortilla chips, pita chips, or tortillas for an easy DIY burrito night! Can also serve over rice, cauliflower rice or even quinoa. Enjoy.

Notes

To make vegetarian: simply leave out the shredded chicken.
For a spicy version: use your favorite spicy shredded cheese or a HOT enchilada sauce.

Nutrition Information

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Serving 1serving (based on 10) Calories 268cal (13%) Carbohydrates 21.5g (7%) Protein 15.4g (31%) Fat 13.7g (21%) Saturated Fat 6.8g (34%) Fiber 5.8g (23%) Sugar 3.1g (6%)