Chicken Enchilada Dip Melted Cheese

The first Super Bowl party I hosted, I made seven-layer dip that nobody touched until halftime. Someone joked they wanted something hot and melty instead of cold and layered. The next year, this enchilada dip appeared on my counter, and honestly, I barely had time to set down a serving spoon before people started crowding around it.

Last winter, my friend Sarah brought over a rotisserie chicken that was about to go past its prime. We shredded it together, talking about how sad it is to let good chicken go to waste. Twenty minutes later, we were eating this dip by the fireplace, and she looked at me and said, "I will never throw away leftover chicken again."

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves so much time, but poached chicken breast stays just as tender
• 1 cup canned black beans, drained and rinsed: These add little pockets of earthiness that balance the rich cheese and creamy base
• 1/2 cup corn kernels: Fresh corn when its in season is incredible, but frozen works perfectly fine too
• 1/2 cup red bell pepper, finely diced: The sweetness from red bell pepper cuts through the heavy dairy elements
• 1/4 cup green onions, thinly sliced: Use both the white and green parts for the most flavor impact
• 1 jalapeño, seeded and minced: Leave some seeds in if your crowd likes serious heat
• 8 oz cream cheese, softened: Let it sit out for at least an hour so you avoid any lumpy situations
• 1/2 cup sour cream: Greek yogurt works in a pinch if you want to lighten things up a bit
• 2 cups shredded Mexican blend cheese, divided: Half goes into the base for creaminess, half melts on top for that golden bubbly crust
• 1 cup red enchilada sauce: Check the label if you need gluten-free, as some brands use wheat thickeners
• 1/2 tsp ground cumin: This is the backbone of that authentic enchilada flavor we all love
• 1/2 tsp garlic powder: Fresh garlic can burn in the oven, so powder actually works better here
• 1/2 tsp chili powder: Not too much, just enough to give a subtle warmth in the background
• Salt and pepper, to taste: The cheese and enchilada sauce are already salty, so taste before adding much
• 2 tbsp fresh cilantro, chopped: Sprinkle this right before serving so it stays bright and fresh
• Extra sliced green onions: These little green confetti bits make the whole dish look like you put in way more effort than you actually did

Instructions

Preheat your oven:

Get it to 375°F and move your rack to the middle position while you prep everything else

Mix the creamy base:

Beat together the softened cream cheese, sour cream, and one cup of the shredded cheese until everything is completely smooth and no white cream cheese streaks remain

Add the seasonings:

Stir in the enchilada sauce along with cumin, garlic powder, chili powder, salt, and pepper until everything is evenly distributed

Fold in the good stuff:

Gently mix in the shredded chicken, black beans, corn, red bell pepper, green onions, and jalapeño until the ingredients are evenly coated but not mushed together

Spread it out:

Transfer the mixture to a 9-inch oven-safe dish and use a spatula to create an even layer with no deep pockets or valleys

Top with cheese:

Sprinkle the remaining cup of shredded cheese all over the top, covering every bit of the surface for that perfect golden crust

Bake until bubbly:

Slide it into the oven for 20 minutes, checking at the 15-minute mark to make sure the top is not browning too quickly

Garnish and serve:

Scatter fresh cilantro and extra green onions over the top right before bringing it to the table while its still hot and bubbly

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My brother-in-law, who claims to hate anything with the word dip in the name, ate half of this plate last Thanksgiving. Now he requests it for every single family gathering, and my sister has to remind him to leave room for actual dinner. It has become the thing people ask about before they even say hello.

Make It Ahead

You can assemble everything up to 24 hours in advance and store it covered in the refrigerator. Just add an extra 5 to 10 minutes to the baking time since it will be going into the oven cold. The flavors actually meld together beautifully overnight, so this is one of those rare dishes that might be even better the next day.

Serving Ideas

Beyond the obvious tortilla chips, try thick slices of baguette, bell pepper strips, or even warm tortillas cut into triangles. I have served this with sliced radishes and cucumber when I wanted to pretend I was being healthy, though nobody was fooled. The key is having something sturdy enough to scoop up the heavy, cheese-filled bites.

Leftovers and Storage

This reheats surprisingly well in the microwave in 30-second bursts, though the cheese layer will not be quite as impressive as fresh from the oven. It keeps in the refrigerator for 3 to 4 days in an airtight container. I have honestly eaten it cold straight from the fridge for breakfast, and I am not ashamed to admit that.

• Double the recipe and bake it in a 13x9 dish for larger crowds
• Freeze the assembled unbaked dip for up to 3 months, thaw overnight, then bake as directed
• Add a layer of refried beans on the bottom if you want to stretch it even further

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Hope this dip becomes part of your celebration rotation the way it has for mine. There is something magical about gathering around a hot, bubbling dish that brings people together in ways fancy appetizers never quite manage.

Recipe Questions & Answers

→ What cheese blends work best for this dish?

A Mexican blend cheese is ideal for its melty texture and balanced flavor, but you can also use cheddar or Monterey Jack.

→ Can I make this dish spicier?

Yes, adding extra jalapeños or a dash of hot sauce will increase the heat without overpowering the flavors.

→ Is it possible to substitute sour cream?

Greek yogurt works well as a lighter alternative, adding creaminess with a slight tang.

→ How do I ensure the dip is bubbly and melted perfectly?

Bake at 375°F for about 20 minutes until the cheese is fully melted and bubbly on top.

→ What can I serve alongside this dish?

Serve with tortilla chips, sliced baguette, or fresh vegetables for a versatile and tasty pairing.