Tired of buffalo chicken dip? Change up your Game Day eats with Chicken Enchilada Dip made with homemade enchilada sauce, black beans, and corn.
Two Sundays ago, I went to my first ever Penguins hockey game with my dad and brother at the new-to-me Consol Energy Center. I’ve been to the Civic Arena (later renamed to Mellon Arena) but have never been to Consol until now.
I’ve never watched a hockey game before, so I’m not going to pretend to be a super fan. I did learn the rules (although I somehow already knew what offsides in hockey meant) and discovered a hockey game is quieter and much faster than a baseball game.
Luckily we won with a shut out game, so it’s safe to say I can go back. Since the Steelers were playing their playoff game almost at the same time as the hockey game, afterwards they were showing the football game on the big screen. We were going to stay, but they made us move from our seats plus it was snowing, so we went back to my apartment to finish watching the football game.
Towards the end of the hockey game, I really wanted nachos with those stadium jalapenos. I learned that concession stands don’t stay open, but we did find one still serving food as we were leaving. I bought nachos to go, which meant walking a few blocks to our car because we wanted to save money on parking.
There I was, all bundled up in my gloves and coat trekking back to the car holding onto my nachos for dear life while it was snowing and the sidewalks were getting icy. I’m happy to report no nachos were spilled in the process.
Unfortunately, the Steelers lost the play offs, so at this point I don’t care which team wins the Super Bowl. What I do care about though is eating during the Big Game.
It’s the perfect opportunity to make past favorite recipes (like buffalo chicken wings) while trying out new ones, like Chicken Enchilada Dip. It’s cousins with buffalo chicken dip as it’s made in a similar fashion – sautéing on the stovetop then baked in the oven – but with homemade enchilada sauce, black beans, and corn instead of hot sauce, ranch, and bell pepper.
Be different this year and forgo the buffalo chicken dip. Bring Chicken Enchilada Dip instead.
For the dip, I made a homemade enchilada sauce using my homemade fajita seasoning then mixed it together with the chicken mixture. Don’t forget the cheese!
More Enchilada Recipes
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 large boneless skinless chicken breast, cut into 1/2-inch pieces and lightly salted
- 1/2 cup Homemade Enchilada Sauce (get recipe here)
- 8 ounces cream cheese, room temperature and cut into 8 pieces
- 1 1/4 cup shredded cheddar cheese
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels
- 1 green onion, chopped
- Preheat oven to 350F. Have a small casserole dish or 9-inch pie plate ready.
- In a large skillet over medium heat, heat the oil. Add the onion and cook for 3-5 minutes or until they start to soften.
- Add the chicken in a single layer and cook for 3-5 minutes or until brown. Flip and cook for another 3-5 minutes or until the chicken is fully cooked.
- Stir in the enchilada sauce and cream cheese, a few pieces at a time, until melted and smooth. Stir in 1 cup shredded cheese, black beans, and corn until melted and smooth.
- Transfer the dip to the casserole dish and top with remaining 1/4 cup cheese. Bake for 45 minutes or until bubbly and cheese has melted. Top with green onion and serve immediately.