Spicy Chicken Enchilada Dip - cooking recipe

Ingredients

5 cups chopped rotisserie chicken
2 (8 ounce) packages low-fat cream cheese
1 (8 ounce) can black beans, drained and rinsed
1 (4 ounce) can Mexican-style corn, drained and rinsed
1 (8 ounce) can Rotel Tomatoes, drained (use the extra spicy kind for extra spice!)
1 ounce hot and spicy taco seasoning (or regular for less spice)
1 cup shredded queso chihuahua cheese
1 1/2 cups shredded Mexican blend cheese, divided
chopped fresh cilantro (to garnish)

Preparation

Preheat oven to 400 F.
In a large bowl, mix together the cream cheese, beans, corn, tomatoes, enchilada sauce, queso cheese, 1/2 cup Mexican Blend cheese, and taco seasoning.
Stir in the chicken.
Pour the mixture into a 9x9 inch casserole dish or pie dish sprayed with nonstick spray (this mixture would make enough for one casserole dish or 2 pie dishes).
Top with the remaining cup Mexican blend cheese and cilantro.
Bake for 25-30 minutes or until cheese is bubbly and melty.
Top with more cilantro and sour cream if desired.
Enjoy!