Spicy Chicken Enchilada Dip

• Meat

  • 5 cups Rotisserie chicken

• Produce

  • 1 can Black beans
  • 1 Cilantro, fresh
  • 1 can Mexi-corn
  • 1 can Rotel tomatoes

• Baking & Spices

  • 1 oz Taco seasoning, Hot and Spicy

• Dairy

  • 2 8oz package Cream cheese, low fat
  • 1 1/2 cups Mexican-blend cheese
  • 1 cup Queso chihuahua cheese

Found on thecookierookie.com

Description

Ingredients

• 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

Directions

• 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!