Easy Chicken Enchilada Dip
Easy skillet chicken enchilada dip. A crowd pleasing party appetizer with a spicy kick!
Sports were a big part of my childhood. Whether it be baseball and football games on the tv with family. Big game day parties with friends. Or live sporting events, cheering on friends, family… or our favorite athletes. Every season offered something new and exciting. And, living in New England, sports are huge. I feel as though it’s even more of a big deal now than when I was little, but maybe I’m just more aware of it all.
For example, there are now school pride days to celebrate a big win… That was never a thing when I was little. Of course this year, that won’t be happening as the local team didn’t move on. That won’t stop us from watching the big game in a few weeks though! I’ll watch regardless of who is playing. We all know it’s really about the food, commercials and halftime show anyway, right? Definitely the food. An excuse to indulge in amazing comfort food!
I’ve been on a huge enchilada kick lately. So, it only seemed fitting to create a perfect game day appetizer with that spicy flavor in mind! My little guy and I took a trip to our local Shaws to pick up some of our favorite Old El Paso™ items to whip up this super easy skillet chicken enchilada dip. We were able to quickly grab everything that we needed and head home, with plenty of time to spare before kick-off!
This dip does not disappoint – in any way. An easy, crowd pleasing game day dip with the perfect spicy kick!
This is hands down the only appetizer you’ll need for the big game!
Easy. Cheesy. Spicy. Perfection.
Add this skillet enchilada dip to your next game day plans. You won’t regret it!
Easy Chicken Enchilada Dip
- 1 1/2 lb ground chicken
- 1 C Old El Paso enchilada sauce, or homemade
- 7 oz corn, drained
- 4 oz Old El Paso chopped green chiles, drained (optional)
- 15 oz black beans, drained and rinsed well
- 12 oz Colby cheese, shredded (roughly 3 cups)
- Old El Paso pickled jalapeño slices, for topping
- Tortilla chips
- Green onions
- Sour cream
- In a large 12-inch skillet over medium heat, cook chicken, crumbling and draining of any fat. Stir in enchilada sauce, corn, bean and optional chiles. Cook, stirring occasionally until heated through. Top off with shredded cheese and jalapeño slices. Cover and continue cooking until cheese is fully melted, roughly 3-5 minutes.
- Serve warm with tortilla chips and optional sour cream and green onions.
- Store leftovers in an airtight container in the refrigerator for up to several days, reheating as desired.
This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.