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–+ servings
creamy spicy shredded chicken

Mexican Chicken Dip

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings

Equipment

  • 1 9x9-inch baking dish
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 box grater (if grating cheese)
  • 1 Oven

Ingredients
  

  • 2 cup cooked chicken shredded
  • 1 cup canned black beans drained and rinsed
  • 1 cup canned corn kernels drained
  • 1 cup salsa medium
  • 1 cup sour cream full-fat
  • 8 ounce cream cheese softened
  • 2 cup cheddar cheese shredded
  • 1/2 cup Monterey Jack cheese shredded
  • 1/4 cup green onion thinly sliced
  • 1/4 cup cilantro chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 jalapeño optional; seeded and minced
  • 1 tablespoon lime juice fresh
  • 2 tablespoon canned diced green chiles optional; drained
  • 1 tablespoon olive oil for greasing dish
  • 1 bag tortilla chips for serving

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Lightly grease the baking dish with olive oil.
  • In the large mixing bowl, combine shredded chicken, black beans, corn, salsa, jalapeño, and green chiles.
  • Add cumin, chili powder, garlic powder, onion powder, salt, black pepper, and lime juice to the chicken mixture and stir to coat evenly.
  • In the medium mixing bowl, beat together cream cheese and sour cream until smooth and well combined.
  • Stir 1 1/2 cups shredded cheddar and 1/4 cup shredded Monterey Jack into the cream cheese mixture.
  • Fold the cream cheese mixture into the chicken mixture until everything is evenly incorporated.
  • Transfer the combined mixture into the prepared baking dish and spread it into an even layer.
  • Sprinkle the remaining 1/2 cup cheddar and 1/4 cup Monterey Jack evenly over the top.
  • Bake for 20–25 minutes, or until the dip is hot and the cheese on top is melted and bubbly.
  • Remove the baking dish from the oven and let the dip rest for 5 minutes.
  • Sprinkle sliced green onion and chopped cilantro over the top before serving.
  • Serve warm with tortilla chips for dipping.

Notes

For best results, use well-seasoned cooked chicken (such as rotisserie) to add more depth of flavor, and make sure the cream cheese is fully softened so it blends smoothly without lumps. You can easily adjust the heat level by adding or reducing jalapeño and chili powder, or swap in pepper jack cheese for an extra kick. This dip can be assembled a day ahead, covered, and refrigerated, then baked just before serving; if baking from cold, add an extra 5–10 minutes and cover loosely with foil if the top browns too quickly. Leftovers reheat well in the oven or microwave and can be repurposed as a filling for quesadillas, burritos, or baked potatoes.
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