This Cheesy Chicken Enchiladas Dip is spicy and full of flavor. It’s possibly the BEST DIP EVER! This spicy chicken dip is exactly what you need for any party!
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Cheesy Chicken Enchiladas Dip
This cheesy chicken enchiladas dip is the perfect SPICY chicken dip for any occasion. If you like enchiladas, this spicy chicken enchilada dip will surely be a favorite!
Chicken Enchiladas are one of my all-time favorite Mexican foods. I’ll eat them in any form, but they’re especially delicious in the form of a Spicy Chicken Enchilada Dip!
Nothing beats hot, cheesy, and spicy, and this cheesy chicken enchiladas dip is all three. It’s made with cream cheese, rotel tomatoes, black beans, enchilada sauce, and MORE cheese. It’s such an easy baked dip to make for parties, and I love serving it on Cinco de Mayo.
I’ve made Chicken Enchilada Dip before, and one with green chiles too, but now it’s time for a SPICY and CHEESY Chicken Enchiladas Dip!
Serve this Spicy Chicken Enchilada Dip at your next party, and everyone will absolutely devour it!
Spicy Chicken Enchiladas Dip
This is one of those easy hot dip recipes that Pat asks for over and over again. And I always give in because well, it’s delicious! How could I say no to such a cheesy recipe?
This spicy cheesy chicken enchiladas dip is filled with so many amazing ingredients, and the result is hot cheesy goodness. There’s just so much flavor here!
Spicy Chicken Dip Ingredients:
- Chicken (I used Rotisserie Chicken for ease, but you could bake your own chicken to add in)
- Low-Fat Cream Cheese
- Black Beans
- Mexi-Corn
- Rotel Tomatoes
- Hot Enchilada Sauce
- Hot & Spicy Taco Seasoning (or use this Homemade Taco Seasoning for a little less spice)
- Shredded Chihuahua Cheese
- Shredded Mexican Blend Cheese
- Cilantro
How to Make Spicy Chicken Enchilada Dip
Cheese, chicken, beans, corn, enchilada sauce, cilantro, MORE CHEESE; this quick dip recipe has it all! It’s perfect for tailgating, potlucks, or just an appetizer at home (our fave). Best of all, it’s easy to make, so you don’t have to put too much effort in to get this delicious dip.
How to make spicy cheesy chicken enchiladas dip:
- Combine cream cheese, black beans, corn, rotel, enchilada sauce, cheese, and taco seasoning in a mixing bowl. Then stir in the chicken.
- Pour the dip mixture into a 9×9 baking dish, then top with the remaining cheese and cilantro.
- Bake cheesy enchiladas dip for 25-30 minutes at 400°F.
It will be hot and bubbly when it comes out of the oven, so give it a couple of minutes to cool. Feel free to top it with more cilantro or add some sour cream. Serve with chips and dip away!
This Spicy Cheesy Chicken Enchilada Dip is perfect for Cinco de Mayo, game day, or any party. Nothing is better than a hot and cheesy dip, especially with a little spice thrown in for good measure. Yum!
See the recipe card below for details on how to make Spicy Cheesy Chicken Enchiladas Dip. Enjoy!
If you like this spicy chicken dip, try some of our other favorite hot and cheesy dips:
- Garlic Herb Tomato Goat Cheese Dip
- Loaded Cowboy Dip Queso
- Mexican Street Corn Dip Recipe
- Best White Queso Dip
- King Ranch Chicken Rotel Dip
Spicy Cheesy Chicken Enchiladas Dip
Ingredients
- 5 cups chopped Rotisserie Chicken
- 2 8 oz package low-fat cream cheese
- 1 can black beans drained and rinsed
- 1 can Mexi-corn drained and rinsed
- 1 can rotel tomatoes drained (use the extra spicy kind for extra spice!)
- 3/4 can hot enchilada sauce if you prefer less spice, use mild You can use the entire can if you want the dip a bit thinner.
- 1 ounce Hot and Spicy Taco Seasoning or regular for less spice
- 1 cup shredded queso chihuahua cheese
- 1 1/2 cups shredded Mexican blend cheese divided
- Chopped fresh Cilantro for garnish
Instructions
- Preheat oven to 400 F
- In a large bowl, mix together the cream cheese, beans, corn, tomatoes, enchilada sauce, queso cheese, 1/2 cup Mexican Blend cheese, and taco seasoning.
- Stir in the chicken.
- Pour the mixture into a 9x9 inch casserole dish or pie dish sprayed with nonstick spray (this mixture would make enough for one casserole dish or 2 pie dishes)
- Top with the remaining cup Mexican blend cheese and cilantro.
- Bake for 25-30 minutes or until cheese is bubbly and melty.
- Top with more cilantro and sour cream if desired.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Could you use canned chicken in this recipe? If so, how many cans do you think it would take? Rotisserie chicken is so messy to cut up! Thanks!
You could but honestly it wouldn’t be nearly as good. You could also bake up some chicken and use chopped baked chicken. I haven’t made it with canned chicken so I’m so sorry but I’m not sure exactly how much I would use.
Loved the way you presented the dish and even the pictures seem to be mouthwatering.
Making it once more! Tasty and extraordinary gathering plunge! Much thanks to you!
Making it again! Delicious and great party dip! Thank you!
Wow! Its amazing and good recipe and surely I am going to make these ASAP. Thanks for sharing …..
Can’t wait to trySpicy Chicken Enchilada Dip
Wow, I do make my own from dried beans, no hot enchilada sauce, no Hot and Spicy Taco Seasoning.
Becky, this is an ideal supper for those of us who have worked a long hard day! I will definitely have to go with the mild version. I think I will pull out the flour tortillas, warm em up and make a soft taco. Hmmm, I’m thinking maybe some sliced avocado and more cilantro……
That sounds divine!
This looked so promising… until I read the ingredient list. This is not cooking with ingredients like vegetables and spices from the cabinet, this is tossing together a bunch of ready made products from the supermarket.
As a Belgian, we have no mexicorn, we have no rotel tomatoes, no canned black beans, although I do make my own from dried beans, no hot enchilada sauce, no Hot and Spicy Taco Seasoning. I can live with the fact that we have no mexican cheeses here in Europe, so I’d be fine with substituting those with something similar. We have enough cheese styles going around.
I’m so sorry this didn’t work out for you. I’m definitely not a fully from scratch cook at all. If you ever need some ideas for ingredient substitutions where you live please let me know! I’d be happy to help brainstorm. Hope you have a great week!
I’m not very fond of the store bought rotisserie chickens. I never feel that they’re fully cooked and I tend to place in the oven for a bit so I just stopped buying. If I wanted to use boneless/skinless chicken thighs instead, how would you suggest I season? I love chicken enchilada so I definitely want to try the dip.