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Chicken Enchilada Dip
Make Chicken Enchilada Dip for your next party! A delicious combination of chicken, cheeses, corn, black beans, and jalapenos that is ideal served with crunchy tortilla chips!
Prep Time
5 mins
Cook Time
5 mins
Servings: 8
Calories: 294 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 8 oz cream cheese softened
- 10 oz enchilada sauce
- 3/4 cup black beans
- 1/2 cup corn
- 2 jalapeños diced
- 1 cup rotisserie chicken shredded
- 2.5 cups Mexican cheese 1/2 cup for garnish
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl add your cream cheese and enchilada sauce and stir to combine
- Add black beans, corn, chicken and taco seasoning and stir to combine.
- Mix in 1 1/2 cups Mexican cheese and jalapenos then stir to combine.
- Pour the dip into a cast iron skillet then bake at 350 degrees for 25 minutes.
- Remove the dip from the oven and sprinkle the remaining 1/2 cup cheese on top then bake for another 5 minutes or until cheese is melted and bubbling.
- Garnish with cilantro, salsa, sour cream, and sliced jalapenos as desired.
Cup of Yum
Nutrition Information
Calories
294kcal
(15%)
Carbohydrates
11g
(4%)
Protein
16g
(32%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Cholesterol
78mg
(26%)
Sodium
691mg
(29%)
Potassium
197mg
(6%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
911IU
(18%)
Vitamin C
5mg
(6%)
Calcium
265mg
(27%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 294
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 78mg | 26% |
| Sodium | 691mg | 29% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 911IU | 18% |
| Vitamin C | 5mg | 6% |
| Calcium | 265mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.