CHICKEN ENCHILADA DIP WITH ROTEL

5 from 16 votes

CHICKEN ENCHILADA DIP WITH ROTEL

This dip is a meal in itself! Made with cream cheese, spices, black beans, chicken, corn, Rotel tomatoes, enchilada sauce, and cheese. Make this dip in the oven or the slow cooker.

Course Appetizer

Cuisine American, Tex-Mex

Keyword black beans, cheese, chicken, dip, Rotel, tomatoes

Prep Time 15

Cook Time 20

Servings servings

Calories 322kcal

Author Paula

Ingredients

1 and ½ blocks cream cheese softened, 12 ounces total
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
1 cup red enchilada sauce
1 and ½ cups chicken cooked and shredded
15 ounces black beans rinsed and drained
11 ounces Mexicorn drained
10 ounces tomatoes and green chiles
1 and ½ cups pepper jack cheese shredded
1 and ½ cups cheddar cheese shredded
fresh cilantro
Tortilla chips

Instructions

Heat the oven to 350° and spray a 2-quart casserole dish with cooking spray.
In a large mixing bowl, beat the cream cheese, chili powder, cumin, garlic powder, salt, and enchilada sauce.
Stir in the chicken, black beans, Mexicorn, and Rotel tomatoes.
Add half the cheese, then spread evenly in the pan. Top with remaining cheese and bake for 20 minutes until bubbly and cheese is melted.
Sprinkle with cilantro before serving. Serve with tortilla chips.

Nutrition