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Chicken Enchilada Dip

A delicious and creamy chicken enchilada dip made with peppers, black beans, and lots of cheese.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Appetizer
Cuisine Dips
Servings 20 people


  • 1 8x8 baking dish


  • 6 oz cream cheese
  • 8 oz taco sauce
  • 15 oz black beans
  • 10 oz chicken finely chopped or shredded
  • 6 oz Colby Jack cheese
  • 1 green pepper
  • 1 jalapeno
  • 1/4 cup red onion
  • 1 tsp minced garlic
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/8 cup cilantro


  • Preheat oven to 350 degrees
  • Chop the pepper, onion, and jalapeno
  • Once the oven is warm, add a bit of olive oil and the 8 oz of cream cheese to an 8x8 baking dish
  • Heat the cream cheese in the oven for about 5 minutes
  • Pour 8 oz of taco sauce into a bowl. Add fresh garlic, cumin, and chili powder to the sauce. Mix it together to evenly distribute the spices
  • Add chicken, black beans, peppers, onion, shredded cheese and sauce
  • Stir until well mixed and evenly coated in cream cheese and sauce
  • Bake for 25 minutes
  • Top with another layer of shredded cheese and freshly topped cilantro
  • Bake for an additional 5-10 minutes
  • Serve with tortilla chips, avocado and sour cream
Keyword enchilada dip