Tex Mex Enchilada Queso

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It’s about that time. We’ve been going mostly healthy since the start of the year but The Big Game is only a few short weeks away and it’s time to buckle down and get to business. We’re kicking the season off with Tex Mex Enchilada Queso- duh.

Tex Mex Enchilada Queso from www.whatsgabycooking.com (@whatsgabycookin)


This cheesy Tex Mex Enchilada Queso absolutely, without a doubt, needs to be the MVP of your game day parties. The dip in itself is epic with rotisserie chicken, cream cheese, sour cream, spices, enchilada sauce (I used green - but green or red work (see skillet chipotle chicken enchilada bake for red sauce use)… or a mixture of both), beans, corn and cheese… basically everything you’d throw into a batch of enchiladas….but in dip form. It’s brilliant if you ask me. If you’re going vegetarian, you can omit the chicken FYI - or replace with an extra spoonful of beans or fajita veggies :).

Tex Mex Enchilada Queso from www.whatsgabycooking.com (@whatsgabycookin)

Another part of this recipe that is mandatory - Garden of Eatin’® Tortilla Chips!! Don’t skimp - you need these! The original non-GMO Blue Corn Tortilla Chips offer a hearty texture, satisfying crunch and organic, true-blue corn flavor, which is perfect with this dip. If you’re looking for an extra kick of flavor, grab the Garden of Eatin’ Red Hot Blues® Corn Tortilla Chips.  Sprinkled with a dash of cayenne pepper complements the Tex Mex Enchilada Queso like a BOSS! All varieties are made with the best quality real ingredients, non-GMO, organic and certified gluten-free! And word to the wise - grab a few extra bags because there is nothing worse than having a big pot of queso and running out of chips. Basically the biggest party foul you could imagine.

Best part about this entire situation, you could assemble it ahead of time and bake it off right before your guests show up. That way it’s bubbling and ready to go for kick off. And no one is cooking during kick off!

Tex Mex Enchilada Queso from www.whatsgabycooking.com (@whatsgabycookin)

So, while the game is still over 2 weeks away, best to start making your menu now. And put THIS situation front and center! To find a store near you - click here!

Tex Mex Enchilada Queso from www.whatsgabycooking.com (@whatsgabycookin)

Tex Mex Enchilada Queso

Author: Gaby Dalkin
5 from 3 votes
This cheesy Tex Mex Enchilada Queso absolutely, without a doubt, will be the MVP of your game day parties. It's basically everything you’d throw into a batch of enchiladas….but in dip form. It’s brilliant if you ask me. 
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Tex Mex
Servings 8 people


  • 1 cup shredded rotisserie chicken
  • 8 ounces cream cheese at room temperature
  • 1 cup sour cream
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 10-ounce can Green Enchilada Sauce
  • 1 15-ounce can black beans, rinsed and drained
  • 1 10-ounce can diced tomatoes in green chilies, drained
  • 1 cup frozen corn thawed
  • 1 cup freshly grated sharp cheddar cheese divided
  • Chopped fresh cilantro
  • Chopped green onions
  • Garden of Eatin’® Tortilla Chips for serving


  • Preheat the oven to 400°F.
  • Lightly coat a deep 9-inch skillet cooking spray.
  • In a large bowl on medium speed, beat together the cream cheese, sour cream, chili powder, cumin, garlic powder, and salt until smooth and well combined. Reduce speed to low then beat in the enchilada sauce until incorporated. Stir in the beans, tomatoes, corn, ½ cup cheddar cheese, and shredded chicken.
  • Transfer the mixture to the prepared baking dish. Top with remaining ½ cup cheddar cheese. Bake for 25-30 minutes, until the dip is hot and the cheese is bubbly. Sprinkle with cilantro and green onions, and serve warm with Garden of Eatin’® Tortilla Chips.

Nutrition Information

Calories: 323kcal | Carbohydrates: 19g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 652mg | Potassium: 446mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1073IU | Vitamin C: 7mg | Calcium: 195mg | Iron: 2mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

** This post is brought to you by Garden of Eatin’®. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**


  1. 5 stars
    This was SO GOOD!!!! I omitted the chicken because I'm a vegetarian and it was still PLENTY of food. It was a hit at Superbowl Sunday and I will definitely make it again! Yum!

  2. Delicious! I kind of mixed this recipe with your Poblano Corn dip recipe by sautéing an onion and 2 poblanos and then mixing it in with all these ingredients. Since I don’t eat chicken I thought it would be a good substitution. Everyone loved it!

  3. Hi! If you had to choose between this dip and the jalapeño popper dip...? I've done your cheesy artichoke dip, your Kopanisti dip, your bruschetta board, and many more... so I know they're all good. But I need help deciding for this weekend. Thank you!

    1. ugh! such a tough choice. The jalapeno popper dip is EPIC if you want spicier! This is great if you want chicken!

  4. Is the baking needed or could I just put it on low in a slow cooker for an hour or 2 and then keep it warm in there?

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