Hot Chicken Enchilada Bean Dip

There’s something magical about gathering with friends and family, especially when the centerpiece of the table is a warm dish of Hot Chicken Enchilada Bean Dip. I first stumbled upon this recipe during a chilly winter evening when my friends decided to host a game night. The laughter, the excitement, and the aroma wafting from the kitchen left me intrigued. I knew I had to recreate that moment, and now, every time I whip up this delightful dip, it takes me back to those joyful gatherings.

What I love about Hot Chicken Enchilada Bean Dip is not just its rich, creamy texture, but the way it brings everyone together. Each bite is a burst of flavors, a perfect blend of spices, and that lovely cheesiness that makes you want to go back for more. The vibrant colors of the ingredients make it visually appealing, making it an instant favorite at any party or casual get-together. Plus, the ease of preparation means I can spend more time enjoying the company of my loved ones rather than being stuck in the kitchen.

Whether it’s game day, a potluck, or just a cozy night in, this dip is always a hit. It’s perfect for scooping with crispy tortilla chips or even wrapping it in tortillas for a more filling option. I can promise you that once you try this recipe, it will be a staple in your home, just as it has become in mine. Let’s dive into how to make this amazing dish!

Ingredients Required for Hot Chicken Enchilada Bean Dip

The ingredients for Hot Chicken Enchilada Bean Dip are perfectly balanced, each playing a crucial role in creating the rich flavors and creamy texture that everyone loves. The key players include cream cheese for that luscious base, shredded chicken for heartiness, and a blend of spices that adds just the right kick. Together, these ingredients create a dip that’s not only delicious but also a crowd-pleaser.

• 2 tablespoons extra virgin olive oil: This oil is great for sautéing the onions and peppers, providing a rich flavor base.
• 1 medium yellow onion, chopped: Adds sweetness and depth when sautéed.
• 1 poblano pepper, seeded and chopped: Brings a mild heat and a unique flavor.
• kosher salt and black pepper: Essential for seasoning and enhancing flavors.
• 8 ounces cream cheese at room temperature: Provides a creamy, rich texture that binds everything together.
• 1 cup sour cream: Adds a tangy flavor and creaminess.
• 1 can pinto or black beans, drained: Offers protein and a hearty texture.
• 1 teaspoon smoked paprika: Adds a smoky depth to the dip.
• 1 teaspoon garlic powder: Delivers a punch of flavor.
• 1 1/2 cups red enchilada sauce: Forms the base of the dip, bringing in rich flavors.
• 1/2 cup salsa verde: Adds freshness and a hint of spice.
• 1-2 cups cooked shredded chicken: Makes the dip more filling and adds flavor.
• 2 cups shredded Mexican cheese blend: Melts beautifully and adds a cheesy goodness.
• 1/2 cup cilantro, green onions, avocado, and pickled jalapeño, for serving: These garnishes add freshness and a pop of color.

Cooking Method for Hot Chicken Enchilada Bean Dip

Making Hot Chicken Enchilada Bean Dip is a breeze, and you’ll be amazed at how quickly it comes together. Let’s dive into the steps to create this crowd-favorite dip that will have everyone coming back for more.

1. Preheat your oven to 400° F. This ensures that your dip cooks evenly and the cheese melts perfectly.
2. Heat the olive oil in an oven-safe skillet over medium heat. Once the oil is hot, add the chopped onion and sauté until fragrant, about five minutes. The onions should become translucent and slightly golden, indicating they are ready.
3. Next, stir in the poblano peppers along with a pinch each of kosher salt and black pepper. Continue to cook for an additional five minutes, allowing the peppers to soften and release their wonderful aroma.
4. Once the vegetables are nicely sautéed, remove the skillet from the heat. In a large bowl, mix together the cream cheese, sour cream, drained beans, smoked paprika, garlic powder, red enchilada sauce, salsa verde, and cooked shredded chicken until well combined. You want a creamy mixture with no lumps.
5. Scatter the shredded Mexican cheese blend over the top of the mixture in the skillet. This will create a delicious, gooey layer when baked.
6. Transfer the skillet to your preheated oven and bake for 15 to 20 minutes. Keep an eye on it; you want the cheese to be melted and bubbly, with a nice golden color on top.
7. Once out of the oven, let it cool for a few minutes. Top your dip with cilantro, green onions, avocado, and pickled jalapeño as desired for an extra burst of flavor.
8. Serve the dip warm with crispy tortilla chips or wrap it in flour tortillas. Enjoy every cheesy, flavorful bite!

Helpful Notes about Hot Chicken Enchilada Bean Dip

If you’re thinking about making Hot Chicken Enchilada Bean Dip, here are some tips to ensure it turns out perfect every time.

• Storage: Store any leftovers in an airtight container in the fridge for 3 to 5 days.
• Freezing: You can freeze the unbaked dip for up to 2 months. Thaw before baking.
• Pairing: This dip pairs beautifully with tortilla chips, vegetables, or as a filling in tacos.
• Garnishing: Consider adding more toppings like sour cream or guacamole for extra flavor.
• Spice Variations: Experiment with different spices to customize the flavor to your liking!

What to Pair With Hot Chicken Enchilada Bean Dip

This delightful dip is versatile and can be paired with a variety of dishes and occasions. Here are some ideas:

• Game Day: Serve with crispy tortilla chips, a classic choice for watching your favorite sports.
• Movie Night: This dip makes for a great snack while enjoying a good film with friends or family.
• Potluck Events: Bring it along to any potluck; it will surely be a hit among the crowd.
• Side Dish: It can also serve as a side to a simple salad for a fuller meal.
• Seasonal Gatherings: Perfect for winter gatherings, as its warmth and heartiness provide comfort on cold days.
• Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days.

FAQ

Conclusion

The Hot Chicken Enchilada Bean Dip is not just a dip; it’s a celebration of flavors that brings people together. With its creamy texture and tantalizing spices, it’s perfect for any gathering or just a cozy night at home. I encourage you to try this recipe, and I’m confident it will become a favorite in your household as it has in mine. You won’t be disappointed!

Hot Chicken Enchilada Bean Dip

This Hot Chicken Enchilada Bean Dip is the ultimate comfort food! Creamy, cheesy, and packed with flavor, it's perfect for any gathering. With its delicious combination of spices and ingredients, this dip is sure to satisfy your cravings. Make it tonight for an easy weeknight dinner or a party treat!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizers

Cuisine Mexican

Servings 10 servings

Calories 250 kcal

Equipment

• Skillet
• Blender
• Oven
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion chopped
• 1 medium poblano pepper seeded and chopped
• kosher salt
• black pepper
• 8 ounces cream cheese at room temperature
• 1 cup sour cream
• 1 can pinto or black beans drained
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1.5 cups red enchilada sauce
• 0.5 cups salsa verde
• 1-2 cups cooked shredded chicken
• 2 cups shredded Mexican cheese blend
• 0.5 cups cilantro green onions, avocado, and pickled jalapeño, for serving

Instructions

 

• 1. Preheat your oven to 400° F. This ensures that your dip cooks evenly and the cheese melts perfectly.
• 2. Heat the olive oil in an oven-safe skillet over medium heat. Once the oil is hot, add the chopped onion and sauté until fragrant, about five minutes. The onions should become translucent and slightly golden, indicating they are ready.
• 3. Next, stir in the poblano peppers along with a pinch each of kosher salt and black pepper. Continue to cook for an additional five minutes, allowing the peppers to soften and release their wonderful aroma.
• 4. Once the vegetables are nicely sautéed, remove the skillet from the heat. In a large bowl, mix together the cream cheese, sour cream, drained beans, smoked paprika, garlic powder, red enchilada sauce, salsa verde, and cooked shredded chicken until well combined. You want a creamy mixture with no lumps.
• 5. Scatter the shredded Mexican cheese blend over the top of the mixture in the skillet. This will create a delicious, gooey layer when baked.
• 6. Transfer the skillet to your preheated oven and bake for 15 to 20 minutes. Keep an eye on it; you want the cheese to be melted and bubbly, with a nice golden color on top.
• 7. Once out of the oven, let it cool for a few minutes. Top your dip with cilantro, green onions, avocado, and pickled jalapeño as desired for an extra burst of flavor.
• 8. Serve the dip warm with crispy tortilla chips or wrap it in flour tortillas. Enjoy every cheesy, flavorful bite!

Notes

If you’re thinking about making Hot Chicken Enchilada Bean Dip, here are some tips to ensure it turns out perfect every time.

• Storage: Store any leftovers in an airtight container in the fridge for 3 to 5 days.
• Freezing: You can freeze the unbaked dip for up to 2 months. Thaw before baking.
• Pairing: This dip pairs beautifully with tortilla chips, vegetables, or as a filling in tacos.
• Garnishing: Consider adding more toppings like sour cream or guacamole for extra flavor.
• Spice Variations: Experiment with different spices to customize the flavor to your liking!

Keyword Chicken Dip Recipe, Creamy Bean Dip, Easy Chicken Dip, Enchilada Dip

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!