Creamy Chicken Enchilada Dip
This Chicken Enchilada Dip is incredible! All the best stuff of a classic enchilada in a hot and cheesy dip you can pile onto a tortilla chip with lots of sour cream. The Hiland Dairy Cream Cheese makes this dip recipe super creamy along with the beans, corn, tomatoes, enchilada sauce, shredded chicken and, of course, cheese!
Recipe and image compliments
of Laura from Lolo’s Home Kitchen
-
Prep Time
20 Minutes -
Cook Time
12–14 Minutes -
Servings
8
Ingredients
- 2 8oz packages Hiland Dairy Cream Cheese, softened
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can Rotel
- 1 can red enchilada sauce
- 1 packet taco seasoning
- 4 cups shredded chicken (rotisserie works great)
- 2 cups Mexican Shredded Cheese, for topping
- Cilantro, optional
- Hiland Dairy Sour Cream, for topping
Directions
- Preheat the oven to 400 degrees.
- In a large bowl, add the Hiland Dairy Cream Cheese, black beans, corn, Rotel, enchilada sauce and taco seasoning. Mix everything together.
- Add the shredded chicken and mix again until all is combined.
- Transfer the chicken enchilada mixture to a casserole dish, cast iron pan or any oven safe dish and spread out.
- Sprinkle the shredded cheese over the top evenly. Then add chopped cilantro over the top, optional.
- Bake for about 12-14 minutes or until the cheese on top is melty and bubbly.
- Remove from the oven and then top with Hiland Dairy Sour Cream. Serve with tortilla chips and enjoy!
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