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Creamy Chicken Enchilada Dip

Prep Time20 minutes
Active Time13 minutes

Materials

  • 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 chicken works great)
  • 2 cups Mexican Shredded Cheese for topping
  • Cilantro optional
  • Hiland Dairy Sour Cream for topping

Instructions

  • 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!