Chicken Enchilada Dip
The ultimate comfort food, Chicken Enchilada Dip is creamy, cheesy, and packed with flavor. It's perfect for sharing at any gathering, providing a delightful twist on the classic enchilada. Serve it warm with tortilla chips for an easy weeknight dinner or party appetizer that everyone will love!
Equipment
- Wooden Spoon
- Mixing Bowl
- Chef's Knife
- Blender
- Baking Sheet
- Oven
Ingredients
- 4-5 cups chopped rotisserie chicken
- 2 8 oz packages low-fat cream cheese
- 1 can black beans drained and rinsed
- 1 can yellow corn drained and rinsed
- 1 can Rotel tomatoes drained
- 1 can medium enchilada sauce or mild or hot, depending on what you like best
- 2 tbsp taco seasoning
- 2 cups Mexican blend cheese
- cilantro for garnish
Instructions
- Preheat the oven to 400°F.
- In a large bowl, mix together the cream cheese, black beans, yellow corn, Rotel tomatoes, enchilada sauce, and taco seasoning. Make sure everything is well combined.
- Stir in the chicken. Distribute evenly throughout the mixture.
- Pour the mixture into a casserole dish or pie dish.
- Top with the Mexican blend cheese.
- Bake for 15-20 minutes or until the cheese is bubbly and melty. Keep an eye on it during the last few minutes.
- Once it's out of the oven, let it cool for a few minutes.
- Top with sour cream and cilantro if desired.
- Enjoy! Serve warm with tortilla chips or veggies for dipping.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
- Tip 2: You can freeze this dip before baking for up to two months. Thaw before baking.
- Tip 3: Serve with tortilla chips, pita bread, or fresh vegetables for dipping.
- Tip 4: Feel free to add toppings like diced avocado or jalapeños for a personalized touch.
- Tip 5: To reheat, place in an oven-safe dish at 350°F until warmed through.