Cream Cheese Chicken Enchilada Dip
Created by Karly Campbell of Buns In My Oven blog and featured in the 2014 TABASCO® Food-Blogger Challenge.
2 tablespoons TABASCO® brand Chipotle Pepper Sauce, plus more to taste
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
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.
You may also like:
Chipotle Sauce, Green Jalapeño Sauce, Original Red Sauce
You will need:
A smoky, flavorful sauce. Pairs well with any BBQ dish.