Hearty cheesy enchilada bean dip Recipe

This cheesy enchilada bean dip satisfies every craving I have for Tex-Mex flavors without all the rolling and assembling of traditional enchiladas.

It has become a staple in my kitchen because it is hearty enough to double as a meal yet easy enough to whip up for guests.

Why You’ll Love This Cheesy Enchilada Bean Dip

I love how this recipe transforms simple pantry staples into something that feels indulgent and special. The combination of black beans blended with cream cheese creates a rich, velvety base that perfectly coats the chunky mix-ins.

It is also incredibly versatile, allowing me to use rotisserie chicken or leftover grilled meat to save time. You can easily adjust the heat level by choosing a mild or spicy enchilada sauce to suit your family’s preference.

Another reason this dish stays in my rotation is that it reheats beautifully for lunch the next day. The flavors meld together even more after a night in the fridge, making the leftovers just as enjoyable as the fresh batch.

If you enjoyed this hearty dip, you might also want to try my Easy Homemade Cranberry Apple Chutney for a sweet and savory contrast. For a seasonal sweet treat to follow up, the Ultimate Whipped Cinnamon Pumpkin Butter is absolutely delightful.

Ingredients for Cheesy Enchilada Bean Dip

Here’s what you’ll need to get started on this flavorful appetizer:

• Black beans: Rinsed and drained, these form the creamy base of the dip.
• Cream cheese: Adds richness and a smooth texture to the blended portion.
• Whole milk yogurt: I use this to lighten up the base while keeping it tangy, but sour cream works too.
• Red enchilada sauce: Choose your preferred heat level to control the spice.
• Pinto beans: These add texture and bite to the dip since they are left whole.
• Shredded chicken: Cooked chicken breast or rotisserie chicken adds protein and makes it hearty.
• Corn: Canned or thawed frozen corn adds a nice pop of sweetness.
• Green onion: Provides a fresh, sharp bite to cut through the richness.
• Jalapeño: Fresh diced peppers give it a little kick of heat.
• Mexican blend cheese: Melts perfectly for that gooey, stretchy finish.
• Fresh cilantro: A bright herbal garnish that ties everything together.
• Tortilla chips: The essential vessel for scooping up every bite.

My Method for Cheesy Enchilada Bean Dip

Let’s get cooking and fill your kitchen with amazing smells!

1. Preheat your oven to 375 degrees F. Grease a 9-inch oven-safe skillet or an 8×8 inch baking dish with nonstick cooking spray and set it aside.
2. In a food processor or high-powered blender, combine the drained black beans, cream cheese, yogurt, and red enchilada sauce. Blend until the mixture is completely smooth and creamy, then pour it into your prepared skillet.
3. Gently stir in the drained pinto beans, shredded chicken, corn, green onions, diced jalapeño, and 3/4 cup of the shredded cheese until everything is evenly distributed.
4. Sprinkle the remaining 1 cup of cheese over the top and bake for 25-30 minutes. You want the cheese to be bubbling vigorously and turning slightly golden brown along the edges before garnishing with cilantro and serving.

Tips for Perfect Cheesy Enchilada Bean Dip

One of the easiest ways to shred chicken for this recipe is to use a stand mixer with the paddle attachment while the meat is still warm. It shreds the chicken perfectly in seconds, saving me the time and effort of using two forks.

If you want to control the sodium in this cheesy enchilada bean dip, simply rinse your canned beans very thoroughly before using them. I also look for low-sodium enchilada sauce options when I am making this for family members watching their salt intake.

You can assemble the entire dip in the baking dish, cover it tightly, and refrigerate it up to a day in advance. Just remember to add about 5-10 minutes to the baking time if you are putting it into the oven straight from the cold fridge.

Serving Your Cheesy Enchilada Bean Dip

While sturdy tortilla chips are the classic choice, I also love serving this with strips of bell pepper or cucumber slices for a fresh crunch. The cool vegetables offer a nice contrast to the warm, spicy cheese mixture.

This cheesy enchilada bean dip is substantial enough to be a main course if you spoon it over steamed rice or quinoa. I have even used it as a filling for burritos when I need a quick and satisfying weeknight dinner.