Bubbly Hot Chicken Enchilada Bean Dip

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 10 people

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Ingredients

For the Dip Base:

• 1 (15 oz) can black beans, rinsed and drained
• 4 oz cream cheese
• ½ cup plain whole milk yogurt (or sour cream)
• 1 (15 oz) can red enchilada sauce (mild or medium)

Mix-ins:

• 1 (15 oz) can pinto beans (or black beans), rinsed and drained
• 1½ cups shredded chicken
• ¾ cup corn (canned or thawed)
• ⅓ cup diced green onion
• 1 jalapeño, seeded and diced
• 1¾ cups shredded Mexican blend cheese, divided

To Garnish:

• Fresh cilantro
• Extra green onion

For Serving:

• Tortilla chips

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Instructions

1. Preheat oven to 375°F. Grease a 9-inch oven-safe skillet or 8x8-inch pan with nonstick cooking spray.

2. Make the base: In a food processor or blender, combine:

   • 1 can drained black beans
   • Cream cheese
   • Greek yogurt
   • Enchilada sauce

   Blend until smooth, then pour into prepared pan.

3. Add mix-ins: Gently stir in:

   • Remaining pinto/black beans
   • Shredded chicken
   • Corn
   • ¾ cup shredded cheese (reserve 1 cup for topping)
   • Green onions
   • Diced jalapeño

   Spread evenly.

4. Top & Bake: Sprinkle remaining 1 cup cheese on top. Bake 25–30 minutes until cheese is bubbling and slightly golden at the edges.

5. Garnish with cilantro and extra green onion. Serve immediately.

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Serving Suggestions

• 🌮 Tortilla chips, pita chips, or tortillas
• 🌯 DIY burrito filling
• 🍚 Over rice, cauliflower rice, or quinoa

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Recipe Notes

🥦 Vegetarian version: Simply omit the shredded chicken

🌶️ Spicy version: Use spicy shredded cheese or HOT enchilada sauce