Spicy Chicken Enchilada Dip

INGREDIENTS

5 cups

chopped Rotisserie Chicken

2 8 ounce packages

low-fat cream cheese

1 can

black beans, drained and rinsed

1 can

Mexi-corn, drained and rinsed

1 can

rotel tomatoes, drained (use the extra spicy kind for extra spice!)

3/4 can

hot enchilada sauce (if you prefer less spice, use mild) You can use the entire can if you want the dip a bit thinner.

1 oz

Hot and Spicy Taco Seasoning (or regular for less spice)

1 cup

shredded queso chihuahua cheese

1 1/2 cups

shredded Mexican blend cheese, divided

Chopped fresh Cilantro for garnish