Chicken Enchilada Dip
Ingredients:
- 1 1/2 (8-oz.) blocks neufchatel cheese, softened (naturally lower in calories and fat than cream cheese)
- 1 1/2 c. shredded rotisserie chicken
- 1 (15-oz.) can pinto beans, rinsed and drained
- 2 1/2 cups shredded Mexican blend cheese
- 1 1/2 c. enchilada sauce
- 1 can green chiles, chopped
- 2 1/2 tsp. taco seasoning
- Optional Toppings:
- Chopped cilantro
- Fresh pico de gallo
- Cotija cheese
Directions:
- Preheat the oven to 350°. In a large bowl, stir together cream cheese, shredded chicken, beans, 2 cups cheese, enchilada sauce, green chiles, and taco seasoning. I use my kitchen aid mixer for this. I use the flat beater and mix on speed 2 for 30 seconds to a minute
- Transfer dip to an 9 x 9 square dish or small rectangular dish and top with remaining 1/2 cup cheese and sprinkle with taco seasoning. Bake until warmed through and bubbly, 20 to 25 minutes (you can do this step on the grill if easier)
- Garnish dip with cilantro, fresh pico de gallo and a sprinkle of cotija cheese.
- Serve with tortilla chips and fresh veggies & ENJOY!
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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