Monday, November 17, 2014

Chicken Enchilada Dip

Have a party coming up?

Time to put out the chips, dips, salsa and snacks!  This Chicken Enchilada Dip is delicious, and is sure to be a hit!  Since mine is made with my homemade enchilada sauce, I didn't need to add any additional spices, but if you use canned enchilada sauce, you may want to tweak it to fit your personal tastes.

Chicken Enchilada Dip


1 Chicken breast (cooked and shredded)
1 can refried beans
1/2-2/3 c. enchilada sauce
1/3 c. black beans
1/3 c. corn (fresh or frozen)
1 1/2 c. Cheddar cheese (divided)


Preheat oven to 350.

In a medium bowl, stir together the refried beans and enchilada sauce until smooth.  Add chicken, beans, corn, and 1 cup of the cheese.  Stir until combined.

Transfer to a 8x8 baking dish and bake for 20 minutes.

Remove the dish from the oven and turn the oven to broil.

Top with remaining cheese and place under the broiler until the cheese is golden and bubbly.  Serve with chips, crackers or bread.


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