Chicken Enchilada Dip
A hot and delicious party dip incorporating enchilada flavors.
Prep Time
15minutes
Cook Time
45minutes
Prep Time
15minutes
Cook Time
45minutes
Ingredients
Chicken Enchilada Dip
  • 2cups cooked, shredded chickenRotisserie chicken makes the recipe much quicker
  • 210 ounce cans RO*TEL Original Diced Tomatoes & Green Chilies
  • 1Envelope taco seasoning
  • 110 ounce jar enchilada sauce
  • 8ounces cream cheesesoftened
  • 1/2cup frozen corn
  • 3/4cup black beansdrained
  • 4cups cheddar cheeseshredded
Additional Toppings – Optional
  • sour creamSqueezeable container for making the spider web
  • cilantrochopped
  • avocadossliced
  • salsa
  • tortilla or corn chips for dipping
  • green onions
Instructions
  1. Preheat oven to 350 degrees F. Spray a medium baking dish with cooking spray. Set aside.
  2. Place all the ingredients (except for the topping ingredients) into a large mixing bowl.
  3. Combine all the ingredients until mixed.
  4. Pour the dip into the prepared baking dish. Bake for 45 minutes uncovered or until the cheese is golden brown and bubbly. During the last 5 minutes of baking you can sprinkle on some extra cheese.
  5. Add the toppings when you remove the dip from the oven. If you are making the dip for Halloween and want to make the spider web you will need the sour cream that comes in the squeezeable container. Squeeze out your web design and top with plastic spiders. *Remove the spiders before your guests dig in!*