Spicy Chicken Enchilada Dip

⏱ 40 mins 🍽 3 Cups, 8 serving(s) 🌶 mexican 🏷 < 60 Mins

This creamy Mexican dip is a crowd-pleaser, combining shredded rotisserie chicken with cream cheese, black beans, corn and spicy tomatoes. Seasoned with taco spice and loaded with queso and Mexican blend cheeses, it is baked until hot and bubbling. Garnish with fresh cilantro for a vibrant finish. It yields about 3 cups, serving eight people as a tasty appetiser.

Spicy Chicken Enchilada Dip

Ingredients

  • 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 1/2 cups shredded Mexican blend cheese, divided
  • chopped fresh cilantro (to garnish)

Method

  1. Heat your oven to 400 F.
  2. Combine the cream cheese, black beans, corn, drained tomatoes, enchilada sauce, queso chihuahua cheese, 1/2 cup of the Mexican blend cheese and the taco seasoning in a large mixing bowl.
  3. Fold the chopped chicken into the mixture.
  4. Transfer the combined dip to a 9x9 inch casserole or pie dish that has been coated with nonstick spray. This quantity fills one casserole dish or two pie dishes.
  5. Scatter the remaining 1 cup of Mexican blend cheese and some chopped cilantro over the top.
  6. Place in the oven and bake for 25-30 minutes, until the cheese is melted and bubbling.
  7. If you like, add an extra sprinkle of cilantro and a dollop of sour cream before serving.
  8. Serve warm.

Nutrition (per serving)

Sodium1020400 mg

Recipe details

Category< 60 Mins
Cuisinemexican
AuthorChef DMH1978