Chicken Burrito Dip – chicken, beans, and corn baked with enchilada sauce and cheese for a delicious party snack!
Originally posted January 25, 2015. Updated September 9, 2020.
There are few things that I love more than a gooey cheesy dip. Especially if I can dip Fritos in it!
This Chicken Burrito Dip is full of chicken, pinto cheese, fire roasted corn, and jalapeno for a little heat. Plus enchilada sauce and lots of monterey jack cheese!
If you love spicy, cheesy dips as much as I do, you need to make my Hatch Chile Cheese Dip, too!
- Cooked and shredded chicken – cook your own or buy a rotisserie chicken from the grocery store!
- Fire roasted corn – find this in the frozen section of your grocery store!
- Pinto beans
- Enchilada sauce
- Monterey jack cheese – you can substitute cheddar if you prefer!
- Cook onion and jalapeno until softened; add garlic
- Stir in cooked chicken, corn, beans, enchilada sauce, and cumin
- Add half of the cheese
- Pour into a casserole dish and top with remaining cheese
- Bake at 350F for 10 – 15 minutes
- Sprinkle with fresh cilantro before serving
- Serve with Fritos or tortilla chips
Can You Make It Ahead?
Yes! You can make this Chicken Burrito Dip ahead of time if you need to. Prep everything up to the point of baking, cover it tightly, and put it in the fridge until you are ready to bake it. It may need a couple more minutes in the oven since it will be chilled.
Can You Freeze It?
Yes, you can freeze it. Assemble it in a freezer-safe casserole dish (I like these disposable ones) up to the point of baking. Let it cool completely, cover it tightly, and put it in the freezer for up to 3 months.
To cook it, you can let it thaw in the refrigerator overnight and then continue with the baking instructions. Or you can bake from frozen by adding another 10 – 15 minutes to the bake time.
More Dip Recipes
- Crockpot Bacon and Swiss Dip
- Cheesy Sausage and Spinach Dip
- Crawfish Dip
- Layered Ranch Taco Dip
- Muffuletta Dip
- Instant Pot Buffalo Chicken Dip
- French Onion Dip
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- 1 teaspoon olive oil
- 1 small onion, diced
- 1 small jalapeno, minced
- 1 clove garlic, minced
- 2 cups shredded chicken
- 1 15-ounce can pinto beans
- 1 cup frozen fire-roasted or regular corn, thawed and drained
- 1 cup red enchilada sauce
- 2 teaspoons ground cumin
- 3 cups shredded Monterey jack cheese
- Chopped fresh cilantro, for garnish
- Corn chips, for dipping
- Preheat oven to 350F.
- Heat the olive oil in a large pan over medium heat. Add onion and jalapeno and cook until veggies are softened and onion is translucent. Add garlic and cook until fragrant, about 30 seconds. Stir in the chicken, beans, corn, red enchilada sauce, cumin, and half of the cheese. Raise heat and bring to a simmer. Remove from heat and transfer to a 9x13-inch baking dish. Sprinkle with remaining cheese.
- Bake for 10 - 15 minutes or until all the cheese is melted and bubbly. Garnish with sour cream and cilantro.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 702mgCarbohydrates: 17gFiber: 4gSugar: 4gProtein: 23g