SPICY CHICKEN ENCHILADA DIP

Spicy Chicken Enchilada Dip image

Provided by @MakeItYours

Number Of Ingredients 10

5 cups chopped Rotisserie Chicken
2 8oz package 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 kind for extra spice!)
3/4 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 (or regular for less spice)
1 cup shredded queso chihuahua cheese
1 1/2 cups shredded Mexican blend cheese, divided
Chopped fresh Cilantro for 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.