Chicken Enchilada Dip
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
10 oz enchilada sauce
¾ cup black beans
½ cup corn
2 jalapenos, diced
1 cup shredded rotisserie chicken, skin removed
1 package taco seasoning
2 cups Mexican cheese, shredded
1/2 cup Mexican cheese, for garnish
Directions:
Preheat oven to 350 degrees F.
In a large bowl add your cream cheese and enchilada sauce.
Stir to combine.
Add black beans, corn, chicken and taco seasoning.
Stir to combine.
Add the Mexican cheese, jalapenos.
Stir to combine.
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.
Enjoy!!
