Enchilada Chicken Dip
The flavors of a Tex-Mex Enchilada made much faster as a dip!
2 cups rotisserie chicken, shredded
1 tbsp oil
1 onion, diced
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cumin
½ tsp oregano
2 tsp salt
1 tsp black pepper
1 can black beans 15oz drained
3 cups enchilada sauce
1 block cream cheese
2 cups shredded mexican cheese blend
cilantro for garnish
tortilla chips for serving
Get ingredients with
To a large skillet set to medium heat, add the 1 tbsp oil, once hot, add in the diced onion.
Cook the onion for 5-7 minutes stirring occasionally until it softens up.
Add in the shredded rotisserie chicken, mix to combine.
Add in the spices, mic to combine and cook for 3-4 more minutes.
Add in the drained and rinsed can of black beans. Mix to combine.
Add in the 3 cups of enchilada sauce, mix into the chicken mixture and let cook for 4-5 minutes.
Reduce heat to low, add in the cream cheese and mix until fully melted.
Turn off the heat, add in 1 cup of shredded cheese, I used a pre-shredded mexican blend cheese but you can use your favorite kind of shredded melting cheese. Mix in the cheese until fully combined.
Pour the dip into a baking dish, top off with the remaining shredded cheese and bake at 350 degrees for 12-15 minutes or until the top layer of cheese is bubbly and melted.
Garnish the finished baked dip with cilantro and enjoy with tortilla chips.
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