2, 8 oz blocks cream cheese, softened
1 1/2 c. shredded chicken
1 (15-oz.) can black beans, rinsed and drained
1 1/2 c. shredded pepper jack
1 1/2 c. shredded cheddar
1 c. enchilada sauce
2 (4-oz.) cans green chilis, chopped
2 tsp. taco seasoning
Fresh cilantro leaves, for garnish
Tortilla chips, for serving
Preheat oven to 350°. In a large bowl, stir together cream cheese, shredded chicken, black beans,
1 cup pepper jack, 1 cup cheddar, enchilada sauce, green chilis, and taco seasoning.
Transfer dip to an ovenproof skillet and top with remaining 1/2 cup cheeses. Bake until warmed
through and bubbly, 20 to 25 minutes.
Garnish dip with cilantro and serve with tortilla chips.