Spicy Chicken Enchilada Dip

Name: Spicy Chicken Enchilada Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 Cups, 8 serving(s)
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 1/2 cups shredded Mexican blend cheese, divided; chopped fresh cilantro (to garnish)

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Recipe by Chef DMH1978

Spicy Chicken Enchilada Dip, the BEST DIP EVER! So addicting and full of flavor!

READY IN: 40mins

SERVES: 8

YIELD: 3 Cups

UNITS: US

INGREDIENTS

Nutrition

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 ¹⁄₂

cups shredded Mexican blend cheese, divided
chopped fresh cilantro (to garnish)

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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