Cheesy, a little spicy and super easy, this creamy chicken enchilada dip is guaranteed to be a hit at your next gathering. It is such an easy appetizer that's sure to become a new family favorite.
Preheat oven to 350F, grease a 7x11 (2 quart) casserole dish.
In a large bowl beat cream cheese until light and fluffy, this makes it easier to spread and mix later.
Add in shredded chicken, 1 cup cheese, enchilada sauce, black beans, green chiles, jalapeno, taco seasoning, ground cumin, and mix well.
Pour evenly into pan and top with the remaining cheese.
Cover and bake for 20 minutes or until the cheese is bubbling. You can broil for a few minutes after to give your cheese a nice golden color.
Garnish with cilantro, chopped green onions, and serve with tortilla chips.
Notes
Note: If you are using cold chicken allow it to slightly some to room temperature first, or you may want to cook it a little longer to ensure everything is equally warmed throughout.