Cook your vegan chicken according to its package instructions and lightly season it with a pinch of salt and pepper while cooking. Then, chop it into small pieces.
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch by 6-inch shallow, rectangular glass dish with cooking oil spray.
In a medium-sized mixing bowl, add the vegan chicken, cream cheese, sour cream, green enchilada sauce, green chiles, TABASCO green pepper sauce, minced jalapeno, chopped green onions, taco seasoning, and 1 cup of the shredded cheese. Stir until well combined.
Evenly distribute the dip into the greased baking dish and sprinkle over the other 1/2 cup of the shredded cheese.
Bake the dip on the middle oven rack for 30, rotating the dish halfway through.
Enjoy with Fritos or tortilla chips!