SPICY CHICKEN ENCHILADA DIP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Spicy Chicken Enchilada Dip image

Make and share this Spicy Chicken Enchilada Dip recipe from Food.com.

Provided by Chef DMH1978

Categories     < 60 Mins

Time 40m

Yield 3 Cups, 8 serving(s)

Number Of Ingredients 9

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)

Steps:

  • Preheat oven to 400 F.
  • In a large bowl, mix together the cream cheese, beans, corn, tomatoes, enchilada sauce, queso cheese, 1/2 cup 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 would make enough for one casserole dish or 2 pie dishes).
  • Top with the remaining cup Mexican blend cheese and cilantro.
  • Bake for 25-30 minutes or until cheese is bubbly and melty.
  • Top with more cilantro and sour cream if desired.
  • Enjoy!

Nutrition Facts : Calories 346.3, Fat 25.5, SaturatedFat 15.1, Cholesterol 85.3, Sodium 1020.4, Carbohydrate 14.6, Fiber 2.5, Sugar 4.5, Protein 16.4

There are no comments yet!