Chicken Enchilada Dip



  • 1 1/4 c. shredded pepper Jack cheese
  • 1 c. shredded Cheddar cheese
  • 1 15- oz. can black beans, rinsed and drained
  • 1 c. enchilada sauce
  • 1 1/2 c. shredded rotisserie chicken
  • 12 oz. cream cheese, softened
  • 2 4- oz. cans green chiles, chopped
  • 2 tsp. Taco Seasoning
  • kosher salt
  • Freshly ground pepper
  • Cilantro leaves, for garnish
  • Tortilla chips, for serving.


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine 1 cup pepper jack, 1 cup cheddar, enchilada sauce, black beans, rotisserie chicken, cream cheese, green chiles and taco seasoning. Taste for seasoning and season to taste with salt and pepper. Sprinkle remaining cheeses on top.
  3. Transfer dip to a cast iron skillet and bake until warmed through and bubbly, 20 to 25 minutes.
  4. Top dip with cilantro. Serve with tortilla chips.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach