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5 from 3 votes

Tex Mex Enchilada Queso

This cheesy Tex Mex Enchilada Queso absolutely, without a doubt, will be the MVP of your game day parties. It's basically everything you’d throw into a batch of enchiladas….but in dip form. It’s brilliant if you ask me. 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Tex Mex
Servings: 8 people
Author: Gaby Dalkin

Ingredients

  • 1 cup shredded rotisserie chicken
  • 8 ounces cream cheese at room temperature
  • 1 cup sour cream
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 10-ounce can Green Enchilada Sauce
  • 1 15-ounce can black beans, rinsed and drained
  • 1 10-ounce can diced tomatoes in green chilies, drained
  • 1 cup frozen corn thawed
  • 1 cup freshly grated sharp cheddar cheese divided
  • Chopped fresh cilantro
  • Chopped green onions
  • Garden of Eatin’® Tortilla Chips for serving

Instructions

  • Preheat the oven to 400°F.
  • Lightly coat a deep 9-inch skillet cooking spray.
  • In a large bowl on medium speed, beat together the cream cheese, sour cream, chili powder, cumin, garlic powder, and salt until smooth and well combined. Reduce speed to low then beat in the enchilada sauce until incorporated. Stir in the beans, tomatoes, corn, ½ cup cheddar cheese, and shredded chicken.
  • Transfer the mixture to the prepared baking dish. Top with remaining ½ cup cheddar cheese. Bake for 25-30 minutes, until the dip is hot and the cheese is bubbly. Sprinkle with cilantro and green onions, and serve warm with Garden of Eatin’® Tortilla Chips.

Nutrition

Calories: 323kcal | Carbohydrates: 19g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 652mg | Potassium: 446mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1073IU | Vitamin C: 7mg | Calcium: 195mg | Iron: 2mg