Cream Cheese Chicken Enchilada Dip
Created by Karly Campbell of Buns In My Oven
blog and featured in the 2014 TABASCO® Food-Blogger Challenge.
![Recipe uses Chipotle Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_1000x2000-100x200.png)
Chipotle Sauce
![Cream Cheese Chicken Enchilada Dip](https://www.tabasco.com/wp-content/uploads/2017/04/6-Cream-cheese-chicken-enchilada-dip-1-180x180.jpg 180w,https://www.tabasco.com/wp-content/uploads/2017/04/6-Cream-cheese-chicken-enchilada-dip-1-360x360.jpg 360w,https://www.tabasco.com/wp-content/uploads/2017/04/6-Cream-cheese-chicken-enchilada-dip-1.jpg 500w)
Ingredients
![TABASCO® Chipotle Pepper Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_500x1000-100x200.png 100w)
8 ounces cream cheese, room temperature
1/4 cup sour cream
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup diced or shredded cooked chicken
1 cup frozen or fresh corn kernels
4 ounces diced green chiles
15 ounces enchilada sauce
1 tablespoon chopped chives
1 tablespoon chopped cilantro
1 teaspoon salt
1/2 teaspoon cumin
Tortilla chips, for serving
Preparation
Preheat oven to 350°F.
In a medium bowl, add cream cheese, sour cream, Cheddar cheese and Monterey Jack cheese; beat until well combined with an electronic mixer. Add chicken, corn, chiles, enchilada sauce, TABASCO® Chipotle Sauce, chives, cilantro, salt and cumin; stir to combine. Add additional TABASCO® Chipotle Sauce if desired.
In a 8" x 8" baking dish, spread dip; bake 20 minutes until hot and bubbly. Serve hot with TABASCO® Chipotle Sauce and chips.