Hot Chicken Enchilada Bean Dip
This is the creamiest, cheesiest, chicken and bean-filled dip...perfect for New Year's Eve festivities!
Servings: 10
Calories: 280kcal
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.
Nutrition
Calories: 280kcal