Hot Chicken Enchilada Bean Dip

halfbakedharvest.com

Courtney DeBoer

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

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