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)
- Preheat oven to 400 degrees.
- 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.
- Stir in the chicken.
- 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.)
- Top with the remaining cup of Mexican blend cheese and cilantro.
- Bake for 25-30 minutes or until cheese is bubbly.
- Top with more cilantro and sour cream if desired.
This recipe originally appeared on The Cookie Rookie, see the original here.