Spicy Chicken Enchilada Dip

READY IN: 40mins
YIELD: 3 Cups


  • 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)


  • 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!