Chicken Enchilada Dip: Creamy and Cheesy by Cookinwithbabe

Name: Chicken Enchilada Dip: Creamy and Cheesy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 1/2 cup shredded chicken; 1 block softened cream cheese; 1 Gordo's Original Cheese Dip (16 oz.); 1 cup red enchilada sauce; 1 can green chiles, drained (4 oz.); 1 can black beans, drained and rinsed (15 oz.); 1 1/2 cup shredded Monterey Jack cheese, divided; 2 tsp taco seasoning

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Cookinwithbabe

I started my food vlogging journey in 2024, when I decided it was time to share my love of cooking with folks near and far. I grew up learning the ins and outs of the kitchen from my grandparents and my mama — they taught me that a good meal can bring people together like nothing else. Now, I’m proud to carry on their passion and share those same comforting flavors with y’all.

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This chicken enchilada dip is built for serving warm with chips, with chicken, black beans, green chiles, enchilada sauce, and two cheeses all going into one baking dish. It can be made in either the oven or on the grill at the same temperature, so the cooking location can match the rest of the meal.

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Watch How to Make It

The method starts with softened cream cheese and cheese dip, then brings in the other ingredients before baking. After a short cooling period, the dip is served warm with favorite chips.

A person pours thick, chocolate chip cookie dough from a glass mixing bowl into a red ceramic baking dish.

Why You'll Love This Recipe

This is a baked chicken dip with a clear sequence: combine the base ingredients until smooth, stir in the chicken, beans, and part of the Monterey Jack, then finish the dish with more cheese on top. The final bake heats the dip until it is hot and bubbly with melted cheese across the surface.

The recipe also gives two cooking options. The baking dish can go into a 350°F oven or grill, making the same preparation work for either setting.

A hand pours a can of dark sauce into a glass bowl containing shredded cheese, chopped jalapeños, and a white creamy base.

Ingredients You'll Need

Softened cream cheese and Gordo's Original Cheese Dip form the base that is mixed with red enchilada sauce, drained green chiles, and taco seasoning. These ingredients are combined first and mixed until smooth and well combined.

Shredded chicken, drained and rinsed black beans, and shredded Monterey Jack are stirred in after the base is mixed. One cup of Monterey Jack goes into the dip, while the remaining cheese is reserved for the top of the dish before baking.

A glass bowl containing sour cream, shredded cheese, and chopped jalapeños, with a blue spatula resting inside.

How To Make It

Use an oven-safe 8×8-inch baking dish for the assembled dip. Preheat the oven or grill before mixing the ingredients so it is set to 350°F when the dish is ready to bake.

Place the softened cream cheese, Gordo’s Original Cheese Dip, red enchilada sauce, drained green chiles, and taco seasoning in a mixing bowl. Mix them until the contents are smooth and well combined.

A person holding a bowl of shredded chicken over a glass mixing bowl containing a creamy mixture and black beans.

Stir the shredded chicken, drained and rinsed black beans, and 1 cup of shredded Monterey Jack cheese into the bowl. Transfer the dip to an oven-safe 8×8-inch baking dish, then sprinkle the remaining Monterey Jack evenly over the top.

A person sprinkles BBQ seasoning into a glass mixing bowl containing a creamy mixture, with a silicone spatula resting inside.

Bake the dish at 350°F for 25 to 30 minutes. The dip is ready when it is hot and bubbly and the cheese on top has melted.

Allow the baked dip to cool for 10 minutes before serving. Serve it warm with favorite chips.

A person sprinkles shredded cheese over a creamy bean dip in a red baking dish.

Serving & Variations

Serve the dip warm after the 10-minute cooling period, with chips alongside it. The recipe’s serving direction keeps the focus on the baked dip and its melted Monterey Jack topping.

The chicken, black beans, green chiles, and red enchilada sauce are already incorporated into the prepared dip before it goes into the baking dish. The finished dish is served as written, warm with chips.

Hands pouring dark chocolate chips from a collapsible colander into a glass mixing bowl containing batter.

Frequently Asked Questions

Can I make Chicken Enchilada Dip in the oven or on the grill?

Yes. Preheat the oven or grill to 350F, then bake the dip until it is hot and bubbly and the cheese is melted.

What size baking dish should I use?

Use an oven-safe 8x8-inch baking dish.

How much Monterey Jack cheese is used in the dip?

Use 1 1/2 cups of shredded Monterey Jack cheese. Stir 1 cup into the dip and sprinkle the remaining cheese over the top.

How long does Chicken Enchilada Dip bake?

Bake it for 25-30 minutes at 350F, until the dip is hot and bubbly and the cheese is melted.

How should I serve Chicken Enchilada Dip?

Allow the dip to cool for 10 minutes, then serve it warm with your favorite chips.

Wrapping Up

This chicken enchilada dip follows a straightforward mix, bake, cool, and serve approach. It is ready to serve once the cooling time is complete.

Recipe created by Cookinwithbabe for Trust Me Try It.

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