This Bubbly Chicken Enchilada Bean Dip Is Your New Game-Day MVP

Football season means one thing on the snack table: dip. And this bubbly hot chicken enchilada bean dip is ready to take over your game-day spread. Loaded with shredded chicken, two kinds of beans, corn, jalapeño and plenty of melty Mexican cheese, it's got all the cozy, spicy flavor of enchiladas without the effort of rolling a single tortilla.

The best part? It's sneaking in some genuinely good-for-you ingredients along the way. Greek yogurt stands in for a chunk of the usual sour cream or extra cream cheese, adding a protein boost, while the black beans and pinto beans bring fiber and even more protein to the mix. So whether you're hosting a full tailgate spread or just want something warm and shareable for Sunday's game, this dip delivers comfort food energy with a little more staying power than your average chip dip.

Ingredients

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
• 1½ cups cooked shredded chicken
• ¾ cup corn (canned or frozen, thawed)
• 1/3 cup diced green onion
• 1 jalapeño, seeded and diced
• 1¾ cups shredded Mexican blend cheese, divided

To garnish:

• Fresh cilantro
• Extra green onion

For serving:

• Tortilla chips

Directions

1. Preheat oven to 375 F. Grease a 9-inch oven-safe skillet or 8x8-inch pan with nonstick cooking spray. Set aside.
2. In the bowl of a food processor or high-powered blender, add in 1 can of drained and rinsed black beans, cream cheese, Greek yogurt and enchilada sauce. Blend until smooth. Pour it into the prepared skillet or pan.
3. Gently stir in the remaining can of rinsed and drained pinto (or black) beans, shredded chicken, corn, green onion, diced jalapeño and ¾ cup shredded cheese; spread evenly. Add remaining 1 cup of shredded cheese on top and bake for 25 to 30 minutes or until the cheese is bubbling and slightly golden brown along the edges. Garnish with cilantro and extra green onion.

This recipe was originally published on Ambitious Kitchen.