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Cheesy chicken enchilada dip with tortilla chips

Chicken Enchilada Dip


A hearty dip with shredded chicken, enchilada sauce, black beans, corn and 2 types of cheeses. Kick it up with more chili powder or try adding a jalapeno pepper or green chiles. Serve hot and bubbly with tortilla chips.


  • 4 oz. Organic Cream Cheese, softened
  • Taco seasoning
  • 1 Organic Chicken Breast, cooked and shredded (or Rotisserie)
  • 1 Cup Organic Corn
  • 1 Can Organic Black Beans, drained and rinsed
  • 1 Cup Enchilada Sauce
  • 8 oz. Organic Shredded Cheese


  1. Add 1 Tablespoon taco seasoning to the cream cheese and mix until blended. Using a rubber spatula, spread the cream cheese on the bottom of an 8×8 square pan.
  2. Add the corn and the beans to the pan
  3. Pour the enchilada sauce over the shredded chicken in a bowl and add that to the pan
  4. Sprinkle 1-2 Tablespoons taco seasoning over the chicken and add the cheese
  5. Bake in a preheated oven an 350 degrees until hot and bubby (20 minutes). Sprinkle with fresh cilantro and serve with tortilla chips


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