How do you feel about enchiladas? They’re our favorite, which you already know if you’re a regular at ABK! This Cheesy Chicken Enchilada Dip combines all of the flavors we love from enchiladas into an appetizer. I have, at last count 10 enchilada recipes on this blog.  If you love enchiladas, this dip is going to be your new favorite appetizer. I personally made a meal out of this the last time I whipped it up.


The Superbowl and March Madness are just around the corner.  I’m going to let you in on a little secret. If you make great food, and if all else fails (e.g. your team loses) at least the food was a winner.

I’m being serious.

For this event, let’s plan a little Fiesta Party. This Cheesy Chicken Enchilada Dip takes 5 minutes to put together. Yes, 5 minutes. You can make it ahead and place in your fridge until ready to bake. Serve it with chips or warmed tortillas. Everyone will think you’re the best cook ever, and it’s so simple you can enjoy the game instead of working in the kitchen. Go team.


Make some of  this Guacamole Taquero,  aka Taco Shop Guac, made with tomatillos. A little tangy, very smooth and a nice change from red tomato based salsa. Yummy on eggs (if you have any leftovers).

Guacamole Taquero

I also love these Southwest Chicken rollups.  Perfect with our Mexican flavors party.


If you love restaurant salsa, you’ll love Sheri’s simple Salsa. The beauty of this salsa? It can be made in the winter when cans are a better bet than fresh tomatoes. This recipe makes  a load of salsa. Perfect recipe for a crowd. Another recipe that takes just a few minutes and a blender or food processor, (or my favorite kitchen tool to bear testimony of)  the immersion blender. 


Take a look at the Mexican Dish category on the index (right side-bar of home page) you’ll find lots of recipes with a Mexican flair for your party!

Cheesy Chicken Enchilada Dip

Author: Si Foster


  • 3-4 cups chicken, cooked and chopped
  • 1 15 oz can drained and rinsed black beans
  • 1 10 oz can rotel, drained ( I used mild), or 1 can 10-12 oz enchilada sauce, or half of each*
  • 1 12 oz small bag frozen corn, or 3 large ears fresh corn, cooked and cut off cob
  • 1 cup sour cream or 8 oz cream cheese, low fat or regular
  • 4 cups grated cheese, divided
  • 1/2 bunch cilantro, chopped
  • 1 small can chopped olives, drained
  • 3 stems green onion, chopped


  • Lightly grease the pan used for baking
  • Turn oven to 375 and place rack in center of oven.
  • In a large bowl, mix the chicken, black beans, Rotel, corn (do not thaw), sour cream or cream cheese and 2 cups of the grated cheese.
  • Divide into two- 9 inch pie plates or one 9×13 or similar size baking dish.
  • Top with remaining grated cheese.
  • Bake for 15-20 minutes (uncovered) or until bubbly and cheese is melted.
  • Remove from oven, top with fresh cilantro, chopped green onions and chopped olives.
  • Serve immediately.


-If using cream cheese, bring the cream cheese to room temperature before mixing in.
-If you use Rotel, the finished product will not look quite the same as the photo. The photos on this post included the recipe made with half Rotel and half enchilada sauce. 

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!