chicken enchilada dip

Name: Chicken Enchilada Dip
Prep time: 10 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: - 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

20 Pinches

Roberta Isaacson

highland park, IL

Updated on Dec 11, 2014

Very easy and good dip.

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prep time 10 Min

cook time 15 Min

method Bake

yield 8 serving(s)

Ingredients

- 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

Step 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.

Step 2

Pour mixture into a casserole dish or pie dish(this mixture will make enough for one large casserole dish or 2 pie plates)
Step 3

Top with cheese. Bake for 15 - 20 minutes or until cheese is bubbly and melted. Top with sour cream(optional)
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