CHICKEN ENCHILADA DIP
INGREDIENTS
- 1 1/2 (8-oz.) blocks cream cheese, softened
- 1 1/2 c. shredded chicken
- 1 (15-oz.) can black beans, rinsed and drained
- 1 1/2 c. shredded pepper jack
- 1 1/2 c. shredded cheddar
- 1 c. enchilada sauce
- 2 oz. (4-oz.) cans green chiles, chopped
- 2 tsp. taco seasoning
- Fresh cilantro leaves, for garnish
- Tortilla chips, for serving
DIRECTIONS
1. Preheat oven to 350°. In a large bowl, stir together cream cheese, shredded chicken, black beans, 1 cup pepper jack, 1 cup cheddar, enchilada sauce, green chiles, and taco seasoning.
2. Transfer dip to an ovenproof skillet and top with remaining 1/2 cup cheeses. Bake until warmed through and bubbly, 20 to 25 minutes.
3. Garnish dip with cilantro and serve with tortilla chips.
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