Hot Chicken Enchilada Bean Dip | The Fancy Pants Kitchen

Ingredients

• 2 tbsp 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 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
• 2 cups shredded Mexican cheese blend
• 1/2 cup cilantro, green onions, avocado, and pickled jalapeño, for serving