Chicken Enchilada Dip

This dip is creamy, saucy, and so flavorful! Chicken Enchilada Dip combines your favorite flavor profiles from Chicken Enchiladas into a shareable, munchable snack!

To make this dip I used my Slow Cooker Shredded Chicken , but you can also use Rotisserie Chicken to save time. I really love the extra depth the seasoned taco chicken gives it though and we always have leftovers of that chicken so it works out perfectly!

You’ll also need cream cheese, enchilada sauce, pinto beans, refried beans, cheddar cheese, and cilantro.

Chicken Enchilada Dip

Start by pre heating your oven to 350 degrees. In an oven safe dish (I used a small pyrex.) start layering your dip.

First spread your refried beans on the bottom. Then, on top of that spread a layer of cream cheese.

Next, add the enchilada sauce & the pinto beans.

Then take your shredded chicken covering the top.

Finally, add shredded cheddar cheese.

Place it in the oven for about 15-20 minutes. Once the dip is bubbling and starting to brown on top you’ll know its ready!

Garnish with Cilantro all over! I also added chopped tomatoes and a fresh squeeze of lime (totally optional!)

Chicken Enchilada Dip
Print Recipe
Serves: 6-8 Cooking Time: 20 minutes

Ingredients

1 1/2 Cups Chicken (Cooked & Shredded)

1 Cup Refried Beans

4 Tbsp Cream Cheese

1 Cup Pinto Beans

1/2 Cup Enchilada Sauce

1/2 Cup Shredded Cheddar Cheese

Handful of Cilantro

Instructions

1

Preheat oven to 350 degrees.

2

Using an oven safe dish - spread your refried beans on the bottom. On top of that spread a layer of cream cheese.

3

Next, add the enchilada sauce & the pinto beans.

4

Place the shredded chicken on top.

5

Finally, cover with shredded cheddar cheese.

6

Place i the oven for 15-20 minutes.

7

Once the dip is bubbling and starting to brown on top you'll know its ready!

8

Garnish with cilantro (Optional: and diced tomatoes/lime wedge.)

Chicken Enchilada Dip

Chicken Enchilada Dip