Chicken Enchilada Dip

There’s a big game coming up and this is perfect for game day. Or any day, really.

INGREDIENTS

2 Tbsp extra virgin olive oil
1 medium yellow onion, chopped
3 poblano peppers, seeded and chopped
kosher salt and black pepper
8 oz cream cheese at room temperature
1 cup sour cream
1 can pinto or black beans drained
1 tsp smoked paprika
1 tsp garlic powder
1 1/2 cups red enchilada sauce
1/2 cup salsa verde
1-2 cups cooked shredded chicken
3 cups shredded Mexican cheese blend
1/2 cup cilantro, green onions, avocado, and pickled jalapeño, for serving

DIRECTIONS

• Preheat the oven 400 degrees. 

• Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the poblano peppers and a pinch each of salt and pepper. Cook 5 minutes, until fragrant.

• Remove from the heat. Mix in the cream cheese, sour cream, beans, paprika, garlic powder, enchilada sauce, salsa verde, and chicken until combined. Scatter the cheese over the dish.

• Bake 15-20 minutes, until the cheese is melted and bubbly. Top, as desired with cilantro, onions, and pickled jalapeño. Serve with tortilla chips or flour tortillas.