Chicken Enchilada Dip

By pbaumgartner

Ingredients

• 4-5 cups chopped Rotisserie Chicken
• 2 8oz package low-fat cream cheese
• 1 can black beans, drained and rinsed
• 1 can yellow corn, drained and rinsed
• 1 can rotel tomatoes, drained
• 1 can medium enchilada sauce
• 2 tbsp. taco seasoning
• 2 cups Mexican blend cheese

Preparation

Step 1

Preheat oven to 400 F
In a large bowl, mix together the cream cheese, beans, corn, tomatoes, enchilada sauce, and taco seasoning.
Stir in the chicken.
Pour the mixture into a casserole dish or pie dish (this mixture would make enough for one large casserole dish or 2 pie dishes)
Top with the cheese
Bake for 15-20 minutes or until cheese is bubbly and melty
Top with sour cream (optional)