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Chicken Fajita Nacho Dip

This recipe will fill a 9x13 casserole dish.
Course Appetizer
Author Kelley @ Miss Information Blog

Ingredient List

  • 2 8 oz. blocks of cream cheese softened
  • 1 cup of sour cream
  • 1 cup of shredded Monterey Jack
  • 1 12.5 oz can of white chicken breast shredded rotisserie chicken, or leftover shredded chicken breasts.
  • 3 tablespoons Texas Pete hot sauce can use more
  • 1/2 cup each dice onion and bell pepper
  • 1 15 oz can low sodium black beans drained and rinsed
  • 1 14 oz can diced tomatoes or fresh diced tomatoes
  • 1/2 cup sliced jalapenos optional
  • 3 cups Mexican blend shredded cheese
  • 1/4 cup chopped cilantro optional
  • Nacho Chips


  1. Preheat oven to 350 degrees
  2. With an electric mixer blend cream cheese and sour cream until smooth and fluffy.
  3. Blend in Monterey jack cheese.
  4. Spread in the bottom of a 9x13 dish.
  5. Saute onion and bell pepper in olive oil on low until softened.
  6. Sprinkle across cream cheese mixture.
  7. Drain chicken if using canned and sprinkle over onions and peppers.
  8. Shake 3 tablespoons or more of Texas Pete hot sauce over chicken. (Be generous)
  9. Drain and wash black beans and scatter them over the chicken.
  10. Layer on tomatoes and jalapenos.
  11. Sprinkle with cheese (yes you can use more if you want)
  12. Bake in the oven for 25 minutes or until cheese is melted and bubbly.
  13. Chop Cilantro and scatter over the top.
  14. Serve with tortilla chips.