Salsa Chicken Enchilada Dip Rojas
By Mateo's
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Prep Time:
15m -
Cook Time:
35m -
Total Time:
45m
Fiesta in a skillet: Salsa Chicken Enchilada Dip Rojas. Warning, highly addictive appetizer ahead.
Ingredients
1 lb. Shredded Chicken (Rotisserie is great for this!!)
1/2 cup Frozen Corn Kernels
2 tsp. Taco Seasoning
8 oz. Cream Cheese, softened and cut into chunks
1.5 cups Mateo’s Medium Gourmet Salsa
8 oz. Pepper Jack Cheese, shredded
4 oz. Colby Jack, shredded
Fresh Cilantro, for garnish
Chopped Green Onions, for garnish
Hearty Crackers or Tortilla Chips, for serving
Lime Wedges, optional for serving
Instructions
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Preheat the oven to 350F.
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Add chicken, corn, taco seasoning, cream cheese, salsa, 1/2 the Pepper Jack cheese, Colby Jack cheese to an oven-safe skillet.
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Bake for 23 minutes, or until warmed through. Remove from the oven, stir, and top with remaining Pepper Jack cheese. Turn the oven to broil and place the skillet back in the oven for 5 minutes or until the top is browned and bubbling.
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Serve with your favorite hearty crackers or tortilla chips. Garnish with cilantro, green onions, and serve lime wedges on the side.
