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Hot Chicken Enchilada Bean Dip
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 poblano pepper, seeded and chopped
  • kosher salt and black pepper
  • 8 ounces cream cheese at room temperature
  • 1 cup sour cream
  • 1 can pinto or black beans drained
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 ½ cups red enchilada sauce
  • ½ cup salsa verde
  • 1 to 2 cups cooked shredded chicken
  • 2 cups shredded Mexican cheese blend
  • ½ cup cilantro, green onions, avocado, and pickled jalapeño, for serving
Steps
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