This hearty chicken enchilada dip recipe is spicy and delicious. The best part is, it is so easy to make and everyone loves it!
Now that we live back in Texas most of the year I can get my Tex-Mex fix anytime. Which is amazing and that is why I’ve gained 10 lbs. However, we are now quarantined, so back to making my own!
Chicken Enchilada Dip Recipe
Chicken Enchilada Dip Ingredients:
8 oz cream cheese, softened
1 cup shredded rotisserie chicken, skin removed
2 cups Mexican cheese, shredded
1/2 cup Mexican cheese, for garnish
Preheat oven to 350 degrees F.
In a large bowl add your cream cheese and enchilada sauce.
Add black beans, corn, chicken and taco seasoning.
Add the Mexican cheese, jalapenos.
Pour dip into a castiron skillet.
Bake at 350 degrees F for 25 minutes.
Remove from oven and add the 1/2 cup Mexican cheese.
Place in the oven for 5 minutes.
Garnish with cilantro, salsa, sour cream, and jalapenos.
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