Go Back

Cheesy Chicken Enchilada Dip

Author abountifulkitchen


  • 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


  1. Lightly grease the pan used for baking
  2. Turn oven to 375 and place rack in center of oven.
  3. 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.
  4. Divide into two- 9 inch pie plates or one 9x13 or similar size baking dish.
  5. Top with remaining grated cheese.
  6. Bake for 15-20 minutes (uncovered) or until bubbly and cheese is melted.
  7. Remove from oven, top with fresh cilantro, chopped green onions and chopped olives.
  8. Serve immediately.

Recipe Notes

-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.