It is Super Bowl time and that means Super Bowl food. I love football party food! Appetizers and dips and finger foods. All the cheesy, meaty and delicious foods. I love to make them and I love to eat them.
Speaking of dips, this is Chicken Enchilada Dip and it’s incredible! All the best stuff of a classic enchilada in a hot and cheesy dip you can pile onto a tortilla chip with lots of sour cream. The Hiland Dairy Cream Cheese makes this dip recipe super creamy along with the beans, corn, tomatoes, enchilada sauce, shredded chicken and, of course, cheese!
Check out the details of Chicken Enchilada Dip below and add it to your football party!
One of the best things about this Chicken Enchilada Dip recipe is just how easy it is to make. Simple ingredients, nothing fancy.
Hiland Dairy Cream Cheese
Black Beans
Corn
Rotel
Red Enchilada Sauce
Taco Seasoning
Shredded Chicken (rotisserie is great)
Shredded Mexican Cheese
Cilantro, optional
Hiland Dairy Sour Cream, for topping
Step One: Preheat the oven to 400 degrees. In a large bowl, add the Hiland Dairy Cream Cheese, black beans, corn, Rotel, enchilada sauce and taco seasoning. Mix everything together. Add the shredded chicken and mix again until all is combined.
Step Two: Sprinkle the shredded cheese over the top evenly. Then add chopped cilantro over the top, optional. Bake for about 12-14 minutes or until the cheese on top is melty and bubbly.
Step Three: Remove from the oven and then top with Hiland Dairy Sour Cream. Serve with tortilla chips and enjoy!
Can you make this Enchilada Dip ahead of time? Yes! And it’s very easy to do.
All you need to do is make everything as normal, without the cheese on top, and then cover and store in the fridge for up to 2 days before cooking.
Day of Making: Remove from the fridge and preheat the oven to 400 and bake for about 15 minutes. Remove from the oven and add the shredded cheese to the top and back in the oven for another 10-12 minutes until the cheese is all melted.
You can substitute a lot of different items in this dip to create different flavors and make it your own.
Ground Beef: Swap the shredded chicken for ground beef. Cook ground beef thoroughly and then add to the mixture and mix in. Great addition!
Vegetarian: Make this Enchilada Dip vegetarian friendly by omitting the chicken. You can add more beans if you desire, too.
Spices: Kick up the spice factor and add chili pepper, jalapenos, or a spicy enchilada sauce.
Be sure to check out some of my other favorite cheesy recipes below!
And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).
Chicken Enchilada Dip is the best stuff of a classic enchilada in a hot and cheesy dip you can pile onto a tortilla chip with lots of sour cream. Super creamy dip with beans, corn, tomatoes, enchilada sauce, shredded chicken and, of course, cheese!
2 8oz packages Hiland Dairy Cream Cheese, softened
1 can black beans, drained and rinsed
1 can corn, drained
1 can Rotel
1 can red enchilada sauce
1 packet taco seasoning
4 cups shredded chicken (rotisserie works great)
2 cups Mexican Shredded Cheese, for topping
Cilantro, optional
Hiland Dairy Sour Cream, for topping
Preheat the oven to 400 degrees.
In a large bowl, add the Hiland Dairy Cream Cheese, black beans, corn, Rotel, enchilada sauce and taco seasoning. Mix everything together.
Add the shredded chicken and mix again until all is combined.
Transfer the chicken enchilada mixture to a casserole dish, cast iron pan or any oven safe dish and spread out.
Sprinkle the shredded cheese over the top evenly. Then add chopped cilantro over the top, optional.
Bake for about 12-14 minutes or until the cheese on top is melty and bubbly.
Remove from the oven and then top with Hiland Dairy Sour Cream. Serve with tortilla chips and enjoy!
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