Chicken Enchilada Dip

Chicken Enchilada Dip

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Roberta Isaacson


Very easy and good dip.


☆☆☆☆☆ 0 votes

10 Min
15 Min


  • ·
    4 - 5 cups rotisserie chicken, chopped
  • ·
    2 - 8 ounce packages cream cheese
  • ·
    1 can black beans drained and rinsed
  • ·
    1 can yellow corn drained and rinsed
  • ·
    1 can rotel tomates drained
  • ·
    1 can medium enchilada sauce(or mild or hot)
  • ·
    2 teaspoons taco seasoning
  • ·
    2 cups mexican blend cheese

How to Make Chicken Enchilada Dip


  1. Preheat oven to 400 degrees. In a large bowl mix together cream cheese, beans, corn, tomatoes, enchilada sauce and taco seasonings. Stir in the chicken.
  2. Pour mixture into a casserole dish or pie dish(this mixture will make enough for one large casserole dish or 2 pie plates)
  3. Top with cheese. Bake for 15 - 20 minutes or until cheese is bubbly and melted. Top with sour cream(optional)

Printable Recipe Card

About Chicken Enchilada Dip

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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