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Chicken Enchilada Dip

  • Author: Sara and Pam @ Biscuits and Burlap


This cheesy, creamy Chicken Enchilada Dip is a simple yet hearty appetizer that will be the star of your next get together!



  • 1 cup cooked chicken, diced
  • 1/2 cup red enchilada sauce
  • 4 oz. cream cheese, softened
  • 4 oz. can green chili peppers, drained
  • 1/2 cup sour cream
  • 2 cups Monterey Jack cheese, grated and divided
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 cup black beans, drained (We prefer reduced sodium)
  • cilantro for garnish


  1. Preheat oven to 375.
  2. Mix cream cheese, sour cream, enchilada sauce, cumin, chili powder and salt until smooth.
  3. Stir in 1.5 cups Monterey Jack cheese, chicken and green chilis. Add black beans last.
  4. Pour into oven safe skillet or small casserole dish and top with remaining 1/2 cup of cheese.
  5. Bake 20-25 minutes or until hot through and lightly browning around edges and on top.
  6. Garnish with cilantro and serve with corn chips.