Mexican Cheesy Chicken Dip |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Penzey's Spices magazine. Serve with tortilla chips. Ingredients:
1 lb shredded cooked chicken |
1 tablespoon olive oil |
1 cup chopped red onion |
1 green bell pepper, diced |
1 tablespoon minced fresh garlic |
1 (15 1/2 ounce) can black beans |
1 (15 1/2 ounce) can pinto beans |
1 (16 ounce) bag frozen corn kernels |
1 (8 ounce) can enchilada sauce |
1 cup salsa |
1/4 cup chopped fresh cilantro |
1 -2 teaspoon adobo seasoning |
1 teaspoon fajita seasoning mix |
1/2 teaspoon ground pepper |
6 ounces shredded monterey jack cheese |
6 ounces shredded sharp cheddar cheese |
2 cups diced tomatoes |
1 cup sour cream |
1/2 chopped fresh cilantro |
1 avocado, diced |
Directions:
1. Preheat oven to 350 Fahrenheit.
2. Grease a 9x13 panand set aside.
3. Heat the oil in a skillet over medium-high heat.
4. Add the onion, bell peper, and garlic and cook until softened.
5. In a large bowl combine the chicken, cookedvegetables, beans, corn, enchilada sauce, salsa, cilantro, adobo seasoning, fajita seasoning and pepper.
6. Mix well.
7. Spoon half the mixture into pan.
8. In a seperate bowl combine the cheeses.
9. Sprinkle half the cheese mixture over the chicken/vegetable mixture that is in the pan.
10. Top with the remaining chicken/vegetable and then op that with the rest of the cheese.
11. Bake for 30 minutes.
12. Let stand for 5 minutes and top with your garnishes.
13. Serve with chips.
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