Ingredients:

  • 8 oz Cream Cheese (full-fat, softened to room temperature)
  • 0.5 cup Sour Cream
  • 10 oz Red Enchilada Sauce
  • 1 tsp Smoked Paprika
  • 0.5 tsp Cumin
  • 3 cups Rotisserie Chicken, shredded
  • 4 oz Diced Green Chiles (drained thoroughly)
  • 1 cup Canned Black Beans (rinsed and dried)
  • 0.5 cup Frozen Roasted Corn (thawed)
  • 1.5 cups Monterey Jack Cheese (freshly grated)
  • 1 cup Sharp Cheddar (freshly grated)
  • 0.25 cup Fresh Cilantro (chopped)
  • 2 Green Onions (thinly sliced)

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually fold in the sour cream and red enchilada sauce until a cohesive emulsion forms.
  2. Add the smoked paprika and cumin to the cream base, stirring until spices are evenly distributed.
  3. Gently fold in the shredded rotisserie chicken, thoroughly drained green chiles, rinsed black beans, and thawed corn. Use a spatula to ensure the filling is well-coated.
  4. Incorporate 1 cup of the Monterey Jack and 0.5 cup of the Sharp Cheddar into the mixture. Reserve the remaining cheese for the topping.
  5. Transfer the mixture to a 10-inch cast iron skillet or a 9x9 baking dish. Spread evenly and top with the remaining cheese.
  6. Bake in a preheated oven at 350°F (180°C) for 25 minutes or until the dip is bubbling and the top has developed a golden-brown crust.
  7. Remove from the oven and garnish with fresh chopped cilantro and sliced green onions. Serve warm with tortilla chips.