Hot Chicken Enchilada Bean Dip.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 poblano pepper, seeded and chopped
- kosher salt and black pepper
- 8 ounces cream cheese at room temperature
- 1 cup sour cream
- 1 can pinto or black beans drained
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 1/2 cups red enchilada sauce
- 1/2 cup salsa verde
- 1-2 cups cooked shredded chicken
- 2 cups shredded Mexican cheese blend
- 1/2 cup cilantro, green onions, avocado, and pickled jalapeño, for serving
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Instructions
- 1. Preheat the oven 400° F.
- 2. Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the poblano peppers and a pinch each of salt and pepper. Cook 5 minutes, until fragrant.
- 3. Remove from the heat. Mix in the cream cheese, sour cream, beans, paprika, garlic powder, enchilada sauce, salsa verde, and chicken until combined. Scatter the cheese over the dish.
- 4. Bake 15-20 minutes, until the cheese is melted and bubbly. Top, as desired with cilantro, onions, and pickled jalapeño. Serve with tortilla chips or flour tortillas.
Source
Original recipe: View Original
