Cooklist AI

Ultimate Cheesy Chicken Enchilada Bean Dip

Name: Ultimate Cheesy Chicken Enchilada Bean Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups cooked shredded chicken; 1/2 cup chopped green onions; 1 avocado, diced; 1 teaspoon garlic powder; 2 cups shredded Mexican cheese blend; 1 1/2 cups red enchilada sauce; 8 ounces cream cheese, at room temperature; 1 teaspoon smoked paprika; 1 cup sour cream; 1 medium yellow onion, chopped; 1/2 cup chopped cilantro; 1/2 cup salsa verde; 1/4 teaspoon black pepper; 1/4 cup pickled jalapeno slices; 2 tablespoons extra virgin olive oil; 1 can (15 ounces) black beans, drained; 1 poblano pepper, seeded and chopped; 1/2 teaspoon kosher salt

Indulge in this mouthwatering, cheesy Chicken Enchilada Bean Dip loaded with delicious flavors and perfect for gatherings! Layers of cream cheese, beans, enchilada sauce, chicken, and melted cheese are topped with fresh garnishes for an irresistible, crowd-pleasing dish.



35 min

TOTAL TIME

521

CALORIES

$1.84

PER SERVING

Ultimate Cheesy Chicken Enchilada Bean Dip

Ingredients

GARNISH

10 SERVINGS

1/2 cup chopped fresh cilantro

1/4 cup pickled jalapeno slices

2 cups cooked shredded chicken

1 tsp garlic powder

2 cups shredded mexican cheese blend

1 1/2 cups red enchilada sauce

1 medium yellow onion

chopped

1/2 cup salsa verde

1/4 tsp black pepper

2 tbsp extra virgin olive oil

15 oz canned black beans

drained

1 whole poblano pepper

seeded and chopped

1/2 tsp kosher salt

Directions

9 STEPS

15 min

PREP TIME

20 min

COOK TIME

35 min

TOTAL TIME

Preheat the oven to 400°F.

Heat the extra virgin olive oil in an oven-safe skillet over medium heat.

Add the chopped onion and cook until fragrant, about 5 minutes.

Stir in the chopped poblano pepper, kosher salt, and black pepper. Cook for an additional 5 minutes, until fragrant.

Remove the skillet from the heat and mix in the cream cheese, sour cream, drained black beans, smoked paprika, garlic powder, red enchilada sauce, salsa verde, and shredded chicken until well combined.

Evenly sprinkle the shredded Mexican cheese blend over the mixture in the skillet.

Bake for 15-20 minutes, or until the cheese is melted and bubbly.

Remove from the oven and top the dip with chopped cilantro, green onions, diced avocado, and pickled jalapeno slices.

Serve hot with tortilla chips or flour tortillas for dipping.

Health Info

Macros

43g

CARBS

28g

FAT

23g

PROTEIN