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:
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
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.
Shop ingredients at your local Target store. Learn more
- 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
View Recipe Comments
- 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.