Cheesy Chicken Enchilada Bowls

This cheesy chicken enchilada dip is sure to be a crowd pleaser at your next get together. It’s the perfect dip for parties, game day or when you’re craving a late night snack.

📝 Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1 1/2 -2 cups cooked shredded chicken (I used rotisserie)
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1-1 1/2 cups shredded pepper jack or monterey jack cheese, divided
• 1/4 cup chopped fresh cilantro, divided
• 1 teaspoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
• Tortilla chips, for serving

👨‍🍳 Instructions

1. 1Pre-heat oven to 375°F. Line a baking sheet with foil and then place the boats on the foil. Set aside.
2. 2Place the cream cheese in a large bowl and beat with an electric mixer until smooth and creamy. Mix in the enchilada sauce and mix until well combined. Stir in the chicken, green chiles, 3/4 cup shredded cheese, 2 Tablespoons cilantro and taco seasoning. Stir just until combined.
3. 3Fill the boats about 3/4 the way full. Top with cheese and then bake for 15-20 minutes, or until the cheese is bubbly. Serve with tortilla chips.