Chicken Burrito Dip

This Chicken Burrito Dip has all of the flavors of your favorite burrito but in dip form. The leftovers are great as a burrito filling!

Chicken Burrito Dip - all of the flavors of your favorite burrito in dip form.

 It’s National Chip and Dip day on March 23rd and you know how I like my dips. I would rather eat a variety of dips for dinner instead of a main course. This Chicken Burrito Dip kind of blends both. And as the Dip Queen, I have to say it’s one of my favorites. chicken-burrito-dipThis dip is unique because it tastes just like a burrito with beans, rice, chicken, corn, onions, and cheese. I used green onions here because none of the other ingredients needed to be cooked ahead of time so the last thing I wanted to do was dirty a pan just to sautee and onion.chicken-burrito-dip-001The enchilada sauce binds the whole mixture together and gives it a little kick. Use the spicy version if you like it hot!

Chicken Burrito Dip - all of the flavors of your favorite burrito in dip form. www.the-girl-who-ate-everything.comChicken Burrito Dip - all of the flavors of your favorite burrito in dip form. www.the-girl-who-ate-everything.comThe best part about this dip is that the leftovers are great as burrito filling.

5 from 1 vote
Chicken Burrito Dip - all of the flavors of your favorite burrito in dip form.
Chicken Burrito Dip
Servings: 12 servings
  • 2 cups shredded rotisserie chicken
  • 1 cup cooked white rice (minute rice works great here)
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 1 (10 oz) can Old El Paso mild enchilada sauce
  • 1 cup corn kernels (from a can or frozen)
  • 1/3 cup sliced green onions
  • 2 teaspoons ground cumin
  • 1/2 cup sour cream
  • 2 1/2 cups cheddar cheese , divided
  • Tortilla chips for dipping
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all of the ingredients except the cheese. Stir in 1 ½ cups of the cheddar cheese.
  3. Pour mixture into a pie plate or another small cooking dish.
  4. Sprinkle remaining cheese on top.
  5. Bake for 15-20 minutes or until cheese is melted and dip is hot and bubbly. Serve with chips.
  6. Leftovers are great rolled up in tortillas.



Speak Your Mind



  1. Hi Christy!
    Is there some kind of dry spice in the middle of the bowl of ingredients that I don’t see in the recipe? I would also like to comment on the Monster Cookie Dough Dip that is absolutely amazing and addicting! I made it for a friend’s birthday party last Saturday and everybody’s eyes got real big with the first bite! We loved it, especially after it sat out for a while and got to room temperature. I will be making it again for an Easter family gathering. Thanks for all the great recipes!

  2. This will be a big hit at a work party!

  3. That looks amazing girl! Yummy! I love dips to!! SO good!

  4. This dish looks delcious! That looks like a little hand holding that chip for you to take a picture of it. Love little helpers in the kitchen!

  5. I am a dip fanatic! This one looks so unique and delicious. I must try 🙂

  6. This looks really delicious! I’ll try it this weekend.

  7. Do you know the calories of this? Just curious? Ty

  8. Could u substitute Greek yogurt instead of sour cream?

  9. Hi Christy – I just found your website with all your mouth watering recipes – I have been writing recipes until my fingers got numb!! I saw you had a cookbook and said to myself I will order immediately – problem – it is not available @ barnes & or ebay. Are there any more sites to purchase? If not it will be worth the wait!! THANKS!!