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Baked Chicken Enchilada Bean Dip

Baked Chicken Enchilada Bean Dip
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Baked Chicken Enchilada Bean Dip is a creamy, cheesy, and flavorful appetizer that combines tender shredded chicken, refried beans, enchilada sauce, and a blend of spices. Baked to a bubbly golden perfection, this versatile dip is perfect for game days, parties, or casual snacking, offering a delightful balance of zest, heartiness, and melty cheese goodness.

Ingredients

Scale

Main Ingredients

  • 2 cups cooked shredded chicken (rotisserie recommended for extra flavor)
  • 1 can (15 oz) refried beans
  • 1 cup enchilada sauce
  • 1 can (4 oz) diced green chiles
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced

Cheeses

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika

Optional Garnishes

  • Fresh cilantro, chopped
  • Juice of 1 lime
  • Avocado slices
  • Sour cream
  • Pico de gallo

Instructions

  1. Prepare Ingredients: Gather all ingredients including cooked shredded chicken, refried beans, enchilada sauce, diced green chiles, chopped onions, minced garlic, and shredded cheeses. Preheat the oven to 375°F (190°C).
  2. Mix the Base: In a large bowl, combine shredded chicken, refried beans, enchilada sauce, diced green chiles, chopped onions, garlic, and spices (cumin, chili powder, paprika). Stir gently to blend all ingredients evenly without overmixing to maintain texture.
  3. Add Cheese: Fold in half of the shredded cheddar and Monterey Jack cheeses into the mixture, reserving the remaining cheese for topping to achieve a golden cheesy crust.
  4. Transfer to Baking Dish: Grease a baking dish then spread the dip mixture evenly inside to ensure consistent cooking and an appealing presentation.
  5. Bake Until Bubbly: Bake in the preheated oven for 20-25 minutes or until the dip is hot through and the cheese topping is melted and lightly golden brown.
  6. Garnish and Serve: Remove from oven, sprinkle with fresh chopped cilantro and a squeeze of lime juice if desired. Serve warm with tortilla chips, fresh vegetables, or warm tortillas for dipping.

Notes

  • Use rotisserie chicken to save time and enhance flavor.
  • Do not overmix ingredients to preserve texture, especially the chicken pieces.
  • Spread the dip evenly for uniform baking and cheese melting.
  • Adjust spice levels by tasting before baking and adding more chili powder or cayenne as preferred.
  • Allow the dip to rest 5 minutes after baking for easier scooping and thicker consistency.
  • For vegetarian option, replace chicken with additional beans or sautéed vegetables.
  • The dip can be assembled ahead and refrigerated, then baked just before serving.
  • Leftovers store well in the refrigerator up to 3 days and freeze up to 2 months.
  • Reheat leftovers in the oven at 350°F (175°C) or microwave in short bursts, stirring occasionally.

Nutrition

Keywords: chicken enchilada dip, baked dip recipe, party appetizer, enchilada bean dip, cheesy chicken dip, game day dip, Mexican appetizer

Find it online: https://jamescookes.com/baked-chicken-enchilada-bean-dip/