Spicy Chicken Enchilada Dip

"Spicy Chicken Enchilada Dip, the BEST DIP EVER! So addicting and full of flavor!"
 
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photo by Chef DMH1978 photo by Chef DMH1978
photo by Chef DMH1978
Ready In:
40mins
Ingredients:
9
Yields:
3 Cups
Serves:
8
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ingredients

  • 5 cups chopped rotisserie chicken
  • 2 (8 ounce) packages low-fat cream cheese
  • 1 (8 ounce) can black beans, drained and rinsed
  • 1 (4 ounce) can Mexican-style corn, drained and rinsed
  • 1 (8 ounce) can Rotel Tomatoes, drained (use the extra spicy kind for extra spice!)
  • 1 ounce hot and spicy taco seasoning (or regular for less spice)
  • 1 cup shredded queso chihuahua cheese
  • 1 12 cups shredded Mexican blend cheese, divided
  • chopped fresh cilantro (to garnish)
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directions

  • Preheat oven to 400 F.
  • In a large bowl, mix together the cream cheese, beans, corn, tomatoes, enchilada sauce, queso cheese, 1/2 cup Mexican Blend cheese, and taco seasoning.
  • Stir in the chicken.
  • Pour the mixture into a 9x9 inch casserole dish or pie dish sprayed with nonstick spray (this mixture would make enough for one casserole dish or 2 pie dishes).
  • Top with the remaining cup Mexican blend cheese and cilantro.
  • Bake for 25-30 minutes or until cheese is bubbly and melty.
  • Top with more cilantro and sour cream if desired.
  • Enjoy!

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