Tex Mex Enchilada Queso
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(3)
Ingredients
8 servings
- 1 cup shredded rotisserie chicken
- 8 ounces cream cheese (at room temperature)
- 1 cup sour cream
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 10-ounce can Green Enchilada Sauce
- 1 15-ounce can black beans, rinsed and drained
- 1 10-ounce can diced tomatoes in green chilies, drained
- 1 cup frozen corn (thawed)
- 1 cup freshly grated sharp cheddar cheese (divided)
- Chopped fresh cilantro
- Chopped green onions
- Garden of Eatin’® Tortilla Chips (for serving)
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Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Lightly coat a deep 9-inch skillet cooking spray.
Step 3
In a large bowl on medium speed, beat together the cream cheese, sour cream, chili powder, cumin, garlic powder, and salt until smooth and well combined. Reduce speed to low then beat in the enchilada sauce until incorporated. Stir in the beans, tomatoes, corn, 1/2 cup cheddar cheese, and shredded chicken.
Step 4
Transfer the mixture to the prepared baking dish. Top with remaining 1/2 cup cheddar cheese. Bake for 25-30 minutes, until the dip is hot and the cheese is bubbly. Sprinkle with cilantro and green onions, and serve warm with Garden of Eatin’® Tortilla Chips.
Step 5
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