Chicken Enchilada Dip is Cheesy Goodness

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

Hey y’all! It’s Pam and Sara here, the mother-daughter blogging duo from Biscuits & Burlap. We’re back to share another one of our scrumptious party recipes developed just for Ugly Duckling House! We just know that you’ll love this Chicken Enchilada Dip as much as we do.

If you’ve missed our past posts, you should definitely check out our appetizers like Herbed Goat Cheese Crostini with Roasted Cherry Tomatoes and cocktails like Spiked Hot Chocolate with Bourbon and Grand Marnier. Today, though, we’re bringing you chicken enchilada dip!

Southwestern flavors are just our absolute favorite and this enchilada dip has it all. That smoky enchilada sauce, creamy Monterey Jack cheese, black beans and cilantro… You really can’t go wrong! The shredded chicken and black beans make this dip hearty enough to hold over your guests until dinner is ready and if you’re taking it to a party, it won’t take long to see how addictive it is.

Here’s how easy it is: Mix together cream cheese, sour cream, enchilada sauce, cumin, chili powder, and salt. Then, gently fold in the diced or shredded chicken, 3/4 of the Monterey Jack cheese, and the green chilis. Then, add the black beans… be gentle! you don’t want them to turn to mush. Add the whole shebang to a cast iron skillet or a small casserole dish.

If you’re not yet a member of the cast iron skillet fan club, you need to get on board! They’re inexpensive, indestructible, and you can literally make anything from breakfast to dessert in these bad boys. We made our chicken enchilada dip in one because cast iron heats up quickly and it stays that way, so it’s perfect for a hot dip.

Now that you have the mixture transferred to your skillet (or casserole dish), top with the remaining cheese, and pop it in the oven for 20-25 minutes, or until bubbling around the edges and in the center. Serve with tortilla chips!