Next Post
Salsa Verde Chicken and Rice Tortilla Soup.
This post may contain affiliate links, please see our privacy policy for details.
My Hot Chicken Enchilada Bean Dip – our favorite New Years’ appetizer. This is the creamiest, cheesiest, chicken and bean-filled dip. Perfect for New Year’s Eve festivities and all those upcoming winter game days. Made with peppers, beans, shredded chicken, enchilada sauce, and, of course, plenty of cheese on top. It’s spicy, creamy, and so delicious. Serve this up dip-style with fresh toppings, tortilla chips, and soft flour tortillas on the side for dipping.
Whelp, I sure hope everyone had an amazing Christmas! This is the first recipe back after the holiday and I’m sharing my family’s New Year’s Eve appetizer. I’m sure I’ve told this story previously, but my late aunt Katie continues to inspire me with her tradition of Mexican on New Year’s Eve.
When my cousins and I were kids, we would spend the week after Christmas at the family cabin in Ripley, New York. It was honestly one of everyone’s favorite weeks of the entire year. We would snowboard during the day at the local ski hill, make slushies with the fresh winter snow, and do fun family dinners every night. We’d play games, eat pie, and just enjoy time together.
For New Year’s Eve, my aunt Katie would always bring her family’s homemade hot tamales. We all loved them!! And now, I love to carry on her tradition, except I’ve yet to make homemade tamales!
Maybe next year, for now, I’m sticking to easy dips, tacos, and margaritas all around.
Here are the details
Basically, this is a de-assembled enchilada casserole. I make this dip very saucy, and very simply, which is key.
It’s all made and baked in one skillet in less than an hour’s time.
Cook the onion and vegetables until they smell fragrant. Then turn off the heat and add the creamy things – cream cheese, and sour cream. Mix in beans, I used a combination of black beans and pinto beans. Then add red enchilada sauce and salsa verde.
For the meat, I use shredded chicken. I will say that Creighton says this is much, much better when made with ground beef or Mexican chorizo.
Any meat option is great, so use your family’s favorite! Chorizo is especially yummy in a dip if you enjoy some spice. And chorizo was what my Aunt Katie would use in her tamales.
I’m excited to make another Mexican feast this New Year’s Eve! I’ll do lots of chips, guacamole, this dip, of course, and dad’s tacos for sure!
I’m keeping posts on the shorter side through New Year’s Day. Have fun enjoying your family this week!!
Looking for other appetizers with a little kick? Here are a few ideas:
Healthy Slow Cooker Turkey and White Bean Chili
Honey Whipped Feta with Garlic Herb Roasted Olives
Whipped Goat Cheese with Warm Candied Bacon and Dates
Healthy Chipotle Chicken Sweet Potato Skins
Lastly, if you make this Hot Chicken Enchilada Bean Dip be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Hot Chicken Enchilada Bean Dip
Servings: 10
Calories Per Serving: 280 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 poblano pepper, seeded and chopped
- kosher salt and black pepper
- 8 ounces cream cheese at room temperature
- 1 cup sour cream
- 1 can pinto or black beans drained
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 1/2 cups red enchilada sauce
- 1/2 cup salsa verde
- 1-2 cups cooked shredded chicken
- 2 cups shredded Mexican cheese blend
- 1/2 cup cilantro, green onions, avocado, and pickled jalapeño, for serving
Instructions
- 1. Preheat the oven 400° F. 2. Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the poblano peppers and a pinch each of salt and pepper. Cook 5 minutes, until fragrant.3. Remove from the heat. Mix in the cream cheese, sour cream, beans, paprika, garlic powder, enchilada sauce, salsa verde, and chicken until combined. Scatter the cheese over the dish.4. Bake 15-20 minutes, until the cheese is melted and bubbly. Top, as desired with cilantro, onions, and pickled jalapeño. Serve with tortilla chips or flour tortillas.
Made this with chorizo as your brother recommended! So delicious and a big hit at a party. Added the chorizo to brown with the poblano and onion and then added the rest, worked out great. Maybe wish I’d drained the chorizo before adding everything as the final product did have a little grease and didn’t get as bubbly/crusty as pictured here but it was still sooo delicious and the whole 12″ cast iron was devoured before my eyes!
Hey Stacy,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner!🌞 xx
This is so good! We made it our meal for tonight. I’ve also decided it will be the app we bring to every event!
Hey Katrina,
Happy Sunday!😃 Thanks so much for trying this recipe and sharing your review, so glad to hear it was enjoyed:) xT
Hi Tieghan,
I’ve already made this in a skillet and LOVE it! Could I make it in a crockpot? Just heat until warmed throughout and melted? Thanks!
Hey Kristyn,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:) I’ve never tested that, but I don’t see why it wouldn’t work for you! xT
I made a double batch, last night. Everyone absolutely loved it!! This recipe is amazing!
Hey Laura,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Hi!
Do you think this would be tasty if I made it with ground beef instead of chicken? Thanks! ❤️
Hey Stephanie,
Sure, I bet ground beef would be great! Please let me know if you give this recipe a try, I hope you love it! xT
Do you think this would be good made without the chicken?
Hey Joy,
Yes, totally fine to skip the chicken. Please let me know if you have any other questions, I hope you love this recipe! xx
Hi Tieghan
Obsessed with all your things! 😋 Question can this be done in a cast iron?
Hey Megan,
Yes totally! Let me know how this this turns out for you, I hope you love it! xx
Hi! I noticed you had some cubed cheese (looked like pepper Jack maybe?) and jalapeños you added in that don’t appear in the recipe. Is that true? Yours looks thicker than mine did at first. I added more cheese to help thicken it because I assumed that’s what you did. Thanks!
Hey Cassie,
I had some cubed cheese on hand, you can use that along with shredded too:) Please let me know if you have any other questions! xx
Is it still good if you refrigerate it, then reheat it?
Hey Kelly,
Yes, that is just fine for you to do! I hope you love this recipe! xx