The best and easiest Taco Tuesday starter! My kids love making this and they are old enough now to make it on their own. SWOON! This quick and easy chicken enchilada dip is so so good!
Don’t eat meat? Don’t worry! I make this Mexican inspired dip often without meat. In stead I add cubed bell pepper (carrot, butternut squash and/or zucchini are a good option as well).
Serve this quick and easy chicken enchilada dip with tortilla chips or in a tortilla cone (don’t they look cute?). Check my latest Instagram reel to see how I make them!
How I make this quick and easy chicken enchilada dip?
I heat up some olive oil in an oven-proof skillet and once it is hot, I add chopped red onion to it. When the onion is softened, I add ground chicken and all the condiments. I sautée the meat until it is browned, then I add the beans, corn and enchilada sauce (store bought is fine, but here is a link to my homemade enchilada sauce) and mix to combine it all.
When the mixture is heated up, I add the cheeses on top and slide the skillet in the preheated oven for 5 minutes. I turn the broiler on for another 1-2 minutes to get the edges crispy (this is optional though).
The chicken enchilada dip is ready now. All that remains is topping it with cubed avocado and fresh coriander.
This enchilada dip is a great addition to our Taco Tuesday feast. We all love it here in this household. And we hope you do too! It is
so easy to make – on the table in 10 minutes – screaming ‘fiesta!’ – versatile and easily adaptable – and SO delicious!
Love Mexican food? Check out my Taco Tuesday blogpost for all the recipes (guacamole, salsas, tortillas and more!), or follow this link to all my different taco recipes.
Quick and easy chicken enchilada dip
Equipment
- oven proof skillet
Ingredients
- 1 tbsp extra virgen olive oil
- 1 small red onion (diced)
- 1 lbs ground chicken
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp salt (to taste)
- ½ tsp black pepper (to taste)
- 1 can black beans
- 1 can sweet corn
- 3 cups enchilada sauce (from a can or homemade*)
- ½ cup cheddar cheese (grated)
- ¼-½ cup mozzarella cheese (grated)
Garnishing
- ½ avocado (cubes)
- 1 handful fresh coriander leaves (roughly chopped)
Instructions
- Preheat the oven to 450℉/225℃
- Heat up the olive oil in an oven-proof skillet. Add chopped red onion to it. Once the onion has softened, add the ground chicken and all the condiments; garlic powder, cumin, salt and pepper.
- Sautée the meat until it is browned, then add the beans, corn and enchilada sauce and mix to combine it all.
- When the mixture is heated up, divide the cheeses over it.
- Slide the skillet in the preheated oven for 5 minutes. I turn the broiler on for another 1-2 minutes to get the edges crispy (this is optional though).
- Garnish with cubed avocado and fresh coriander just before serving.
Notes
DID YOU MAKE THIS RECIPE?
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