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!
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!