Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 0.5 cup full-fat sour cream
  • 1 cup red enchilada sauce
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 3 cups shredded rotisserie chicken
  • 4 oz diced green chiles, drained
  • 1 cup black beans, rinsed and drained
  • 0.5 cup frozen corn, thawed
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 0.25 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced

Instructions:

  1. Build the Emulsion: In a large mixing bowl, whisk together the softened cream cheese, sour cream, and red enchilada sauce until the mixture is completely uniform and no white lumps remain. Stir in the smoked paprika and cumin.
  2. The Gentle Fold: Add the shredded rotisserie chicken, drained black beans, thawed corn, and green chiles to the bowl. Using a rubber spatula, gently fold the ingredients until the chicken is evenly coated and the mix-ins are distributed.
  3. Layer and Top: Transfer the mixture into a 9x9 inch baking dish or a 10-inch cast-iron skillet. Smooth the top with a spoon and sprinkle the shredded cheddar and Monterey Jack cheese evenly over the surface.
  4. Bake: Place in a preheated oven (typically 375°F/190°C) for 15 minutes or until the dip is bubbling and the cheese crust is golden brown. Garnish with fresh cilantro and sliced green onions before serving.