Bubbly Hot Chicken Enchilada Bean Dip
User Reviews
5
Bubbly Hot Chicken Enchilada Bean Dip
Description
The Bubbly Hot Chicken Enchilada Bean Dip starts with a smooth base of black beans blended with cream cheese, yogurt, and red enchilada sauce, providing a creamy, tangy foundation. Pinto beans, shredded chicken, corn, jalapeño, and green onions are folded in and topped with shredded Mexican blend cheese. Baking the casserole until the cheese bubbles and edges turn golden creates a hot dip with a gooey, layered texture. The jalapeño gives a gentle kick balanced by the mild enchilada sauce and tangy yogurt.
This dip pairs naturally with crunchy tortilla or pita chips and can be served as a party appetizer or casual snack. It can also be spooned over rice, cauliflower rice, or quinoa for a more filling option. Garnishing with fresh cilantro and extra green onions adds color and an herbal note.
To make it vegetarian, omit the shredded chicken. Choosing a spicy cheese or a hot enchilada sauce can add more heat to suit taste preferences. Serving the dip immediately after baking ensures the cheese remains moist and melted.
Ingredients
- For the dip:
- 1 black beans 15 ounce can, rinsed and drained
- 4 ounces cream cheese
- ½ cup plain whole milk yogurt or sub sour cream
- 1 Red Enchilada Sauce mild or medium, 15 ounce can
- For the mix-ins:
- 1 pinto bean or black beans, rinsed and drained, 15 ounce can
- 1 ½ cup chicken shredded
- ¾ cup corn canned or thawed is fine
- 1/3 cup green onion diced
- 1 jalapeño seeded and diced
- 1 ¾ cup Mexican blend cheese shredded, divided
- TO GARNISH:
- cilantro fresh
- green onion extra
- For serving:
- tortilla chips
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
- Omit shredded chicken to make the dip vegetarian-friendly.
- Use a spicy shredded cheese or hot enchilada sauce to increase heat level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 268 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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