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Chicken Enchilada Dip

Chicken Enchilada Dip

Creamy, cheesy, and packed with bold enchilada flavor, this Chicken Enchilada Dip from Bear Mountain ambassador Brandyn Baker is the ultimate quick hitter for game day or backyard hangs. Cooked hot and fast on the smoker, it picks up subtle wood-fired flavor while staying rich, melty, and perfect for scooping.

Prep

20 minutes

Cook time

10–20 minutes

Serves

2–4

Steps

  1. Preheat your smoker to 400°F using Bear Mountain BBQ Chef’s Choice pellets.
  2. In a large bowl, combine the cream cheese, black beans, shredded chicken, diced green chilis, shredded cheese, enchilada sauce, and taco seasoning. Mix until well incorporated.
  3. Transfer the mixture to a cast iron skillet and top with additional shredded cheese.
  4. Place the skillet in the smoker and cook for 10–20 minutes, or until the cheese is melted, bubbly, and heated through.
  5. Remove from the smoker, garnish as desired, and serve warm with tortilla chips.

Ingredients:

  • Bear Mountain BBQ Chef's Choice Pellets
  • 16 oz cream cheese, softened
  • 1 can black beans, drained and rinsed
  • 1 cup cooked chicken, shredded
  • 1 can diced green chilis
  • 1 package shredded cheese (plus more for topping)
  • 1 can enchilada sauce
  • Taco seasoning, to taste

watch recipe video

Chicken Enchilada Dip

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Chef's Choice Signature Blend BBQ Wood Pellets

Chef's Choice Signature Blend BBQ Wood Pellets

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