Hot Chicken Enchilada Bean Dip
Hot Chicken Enchilada Bean Dip is the perfect dip to serve to a crowd with strawberry basil margaritas or blackberry tequila lemon coolers! Wonderful for a Cinco de Mayo celebration!
This dip combines shredded chicken with a flavorful onion-poblano pepper sauté as well as cream cheese, sour cream, black beans, enchilada sauce and salsa verde. Bake it all together and serve it with tortilla chips. It’s delicious and easy!
Begin by sautéing onions and poblano peppers until they have softened.
In a separate bowl, combine the onion mixture with cream cheese, sour cream, beans (I used black beans, but pinto beans are also delicious), spices, enchilada sauce, salsa verde and shredded chicken.
Pour the mixture into an oven-safe baking dish and scatter cheese over the top of the dip.
Bake for 15-20 minutes and then top it with cilantro, onions, and avocado. Serve the dip with tortilla chips or flour tortillas.
You can also make the dip in an oven-safe skillet by adding all of the ingredients to the skillet after you sauté the onions and poblano peppers. That definitely saves on clean-up time but I found it a little tricky to mix it all well, so I used an additional bowl to mix it and a baking dish instead of the skillet. You do whatever feels right for you!
Don’t forget the ‘ritas!
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Hot Chicken Enchilada Bean Dip
Makes: 10 servings
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 poblano pepper, seeded and chopped
- kosher salt and black pepper
- 8 ounces cream cheese at room temperature
- 1 cup sour cream
- 1 can pinto or black beans, drained
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 & 1/2 cups red enchilada sauce
- 1/2 cup salsa verde
- 1-2 cups cooked shredded chicken
- 2 cups shredded Mexican cheese blend
- 1/2 cup cilantro, green onions, avocado, and pickled jalapeño, for serving
Instructions
Preheat the oven 400° F. Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the poblano peppers and a pinch each of salt and pepper. Cook 5 minutes, until fragrant.
Remove from the heat. Mix in the cream cheese, sour cream, beans, paprika, garlic powder, enchilada sauce, salsa verde, and chicken until combined. Scatter the cheese over the dish. You can also place all the ingredients (including the onion mixture but not the cheese) into a bowl, combine them and then transfer to a baking dish. Top with the cheese and bake as below.
Bake 15-20 minutes, until the cheese is melted and bubbly. Top, as desired with cilantro, onions, and pickled jalapeño. Serve with tortilla chips or flour tortillas.
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