Chicken Enchilada Dip
Perfectly seasoned shredded rotisserie chicken meets cheese and taco seasoning in this amazing spicy Chicken Enchilada Dip recipe
Ingredients
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese
- 3 cups shredded cheddar cheese
- 10 oz red enchilada sauce
- 15 oz black beans rinsed and drained
- 4 oz diced green chilis
- 1 package taco seasoning
- chopped green onions optional for garnish
Instructions
- Preheat the oven to 375°F. In a large mixing bowl, combine the cream cheese, shredded chicken, half of the cheese, enchilada sauce, black beans, green chilies, and taco seasoning. Stir until everything is evenly mixed and creamy.
- Transfer the mixture to a 2-quart baking dish and spread it into an even layer. Top with the remaining cheese.
- Bake for 25–30 minutes, or until the cheese is melted and the edges are hot and bubbly. For a golden, slightly crisp top, broil for an additional 1–2 minutes. Finish with a sprinkle of sliced green onions. Serve warm with tortilla chips!