Articles contain affiliate links. For more information on affiliate links, click here.

Chicken Enchilada Dip

Ingredients:

• 1 1/2 (8-oz.) blocks Neufchâtel cheese (12 oz. total), softened
• 2 cups shredded rotisserie chicken
• 1 (15-oz.) can pinto beans, rinsed and drained
• 2 1/2 cups shredded Mexican blend cheese, divided
• 1 1/2 cups enchilada sauce
• 1 (4-oz.) can chopped green chiles
• 1 Tbsp taco seasoning

Optional Toppings:

• Chopped fresh cilantro
• Fresh pico de gallo
• Crumbled Cotija cheese
• Sliced green onions

For Serving:

• Tortilla chips
• Fresh veggies

Directions:

1. Preheat the oven to 350°F. Lightly grease a 9 x 9-inch baking dish or a small rectangular baking dish.
2. Add the softened Neufchâtel cheese, enchilada sauce, green chiles, and taco seasoning to the bowl of a stand mixer fitted with the flat beater. Mix on low speed until creamy and combined.
3. Add the shredded chicken, pinto beans, and 2 cups of the Mexican blend cheese. Mix on speed 2 for about 20–30 seconds, just until everything is evenly incorporated. Be careful not to overmix so the chicken and beans retain some texture.
4. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining 1/2 cup cheese over the top.
5. Bake for 20–25 minutes, or until the dip is hot and bubbly and the cheese is completely melted. For a little extra color, broil for 1–2 minutes at the end, watching closely.
6. Top with fresh cilantro, pico de gallo, Cotija cheese, and green onions, if desired.
7. Serve warm with tortilla chips and fresh veggies. Enjoy!

Click HERE for a Downloadable Recipe Card!

Check out some other tailgating recipes!

Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!