This enchilada bean dip is great for football season and will surely be a crowd-pleaser! It can also be prepared a few days ahead of time. Did you know beans are high in fiber, which helps us to stay full? Yum!
For the dip:
1 (15-ounce) can black beans, rinsed and drained
4 ounces cream cheese
½ cup plain whole milk Greek yogurt (or substitute sour cream)
1 (15-ounce) can red enchilada sauce (mild or medium)
For the mix-ins:
1 (15-ounce) can pinto beans or black beans, rinsed and drained
1 ½ cup shredded chicken
¾ cup corn (canned or thawed)
1/3 cup diced green onion
1 jalapeno, seeded and diced
1 ¾ cup shredded Mexican blend cheese, divided
Extra green onion
Preheat oven to 375 degrees. Grease a 9-inch oven-safe skillet or 8×8 inch pan with nonstick cooking spray. Set aside.
In the bowl of a food processor or high powered blender, add in 1 can of black beans, cream cheese, Greek yogurt and enchilada sauce; process/blend until smooth. Pour it into the prepared skillet or pan.
Gently stir in the remaining can of rinsed and drained pinto or black beans, shredded chicken, corn, ¾ cup shredded cheese (reserve remaining 1 cup for topping), green onions and diced jalapeno; spread evenly. Add remaining 1 cup shredded cheese on top and bake for 25-30 minutes or until the cheese is bubbling and slightly golden brown along the edges. Garnish with cilantro and extra green onion. Serve immediately. Makes 10 servings.
Servings: 10 people
Serving size: 1 serving (based on 10)
Calories: 268; Fat: 13.7g; Saturated fat: 6.8g; Carbohydrates: 21.5g; Fiber: 5.8g; Sugar: 3.1g; Protein: 15.4g
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