RECIPES > Appetizers > Chicken Enchilada Dip

Chicken Enchilada Dip

This delicious chicken enchilada dip is so versatile it can be converted into a full meal with little to no effort. Layer it over a salad, make tacos or burritos out of it with your tortillas, or turn it into quesadillas or enchiladas filling. Either way its sure to be a crowd pleaser! 




8 ounces Sutter Buttes Salsa Verde Sauce

11 ounces canned corn, drained

1 can chopped tomatoes, drained

15 ounces black beans

½ cup chopped cilantro

4 chopped green onions

2 jalapeños (either with seeds and ribs removed for less hot or left in for a little spice)

3 tablespoons Sutter Buttes Taco Seasoning

7 ounces chopped green chilies, drained

8 ounces cream cheese, softened

1½ pounds shredded chicken

8 ounces of shredded cheddar cheese or Mexican blend cheese (hold back 3 ounces)


Chopped Green onions

Diced Jalapeños

Extra shredded cheese

Chopped cilantro



Step 1: Preheat the oven to 400 degrees


Step 2: Add all of the veggies into a bowl (black beans, corn, tomatoes, chopped green onions, canned tomatoes, chopped green chilies, and chopped cilantro)




Step 3: Next pour in the Sutter Buttes Salsa Verde


salsa verde


Step 4: Next, the Sutter Buttes Taco Seasoning


taco seasoning


Step 5: Mix all of the ingredients in the bowl together and slowly fold in cream cheese

Cream Cheese


Step 6: Combine in 5oz of shredded cheese into the mixture




Step 7: Finally add in the shredded chicken and combine

*You can choose to exclude the chicken for a vegetarian, equally delicious option. 




Step 8: Spray a 9×13 baking dish or a 12 inch cast iron skillet with cooking spray and add the chicken dip mixture

Step 9: Bake for 15 mins uncovered or until bubbling

Step 10: Sprinkle on the remaining shredded cheese and bake 5 more minutes

Step 11: Garnish with your favorite toppings

And enjoy!


*Recipe serves 10


chicken dip2

Arek KazmierczakChicken Enchilada Dip