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If you’re going to a tailgate or watching party you’ve got to arrive prepared. Score big with this simple, crowd-pleasing dip.


Spicy Chicken Enchilada Dip

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes



  • 5 cups chopped Rotisserie Chicken
  • 2 8oz package of low-fat cream cheese
  • 1 can black beans, drained and rinsed
  • 1 can Mexi-corn, drained and rinsed
  • 1 can rotel tomatoes, drained (use the extra spicy for more heat!)
  • ¾ can hot enchilada sauce (if you prefer less spice, use mild) You can use the entire can if you want the dip a bit thinner.
  • 1 ounce Hot and Spicy Taco Seasoning (sub regular for less spice)
  • 1 cup shredded queso Chihuahua cheese
  • 1 ½ cups shredded Mexican blend cheese, divided
  • Chopped fresh cilantro for garnish
  • Sour cream for garnish (optional)


  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix together the cream cheese, beans, corn, tomatoes, enchilada sauce, queso cheese, ½ cup shredded Mexican blend cheese and taco seasoning.
  3. Stir in the chicken.
  4. Pour the mixture into a 9x9 inch casserole dish or pie dish sprayed with nonstick spray (this mixture will make enough for once casserole dish or two pie dishes.)
  5. Top with the remaining cup of Mexican blend cheese and cilantro.
  6. Bake for 25-30 minutes or until cheese is bubbly.
  7. Top with more cilantro and sour cream if desired.
  8. Enjoy!



This recipe originally appeared on The Cookie Rookie, see the original here.