Chicken Enchilada Dip
Make Chicken Enchilada Dip for your next party! A delicious combination of chicken, cheeses, corn, black beans, and jalapenos that is ideal served with crunchy tortilla chips!
Servings: 8
Calories: 294kcal
Equipment
- Cast Iron Skillet
Ingredients
- 8 oz Cream cheese softened
- 10 oz Enchilada sauce
- 3/4 cup Black beans
- 1/2 cup Corn
- 2 Jalapenos diced
- 1 cup Rotisserie chicken shredded
- 2.5 cups Mexican cheese 1/2 cup for garnish
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl add your cream cheese and enchilada sauce and stir to combine
- Add black beans, corn, chicken and taco seasoning and stir to combine.
- Mix in 1 1/2 cups Mexican cheese and jalapenos then stir to combine.
- Pour the dip into a cast iron skillet then bake at 350 degrees for 25 minutes.
- Remove the dip from the oven and sprinkle the remaining 1/2 cup cheese on top then bake for another 5 minutes or until cheese is melted and bubbling.
- Garnish with cilantro, salsa, sour cream, and sliced jalapenos as desired.
Nutrition
Calories: 294kcal | Carbohydrates: 11g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 691mg | Potassium: 197mg | Fiber: 2g | Sugar: 4g | Vitamin A: 911IU | Vitamin C: 5mg | Calcium: 265mg | Iron: 1mg