Cheesy Chicken Enchilada Dip
Author: A Pinch of Joy by Charlene Vance
Recipe type: Appetizer
Cuisine: Mexican
- 1 ½ cups diced cooked chicken breast
- 1 10 ounce can red enchilada sauce
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can whole corn
- ½ teaspoon cumin
- 1 ½ cups shredded Mexican blend cheese
- Tortilla chips
- Preheat oven to 400 degrees
- Pour enchilada sauce in mixing bowl and add cumin, black beans, corn and chicken. Mix well.
- Stir in cheese.
- Turn mixture into shallow baking dish, spreading evenly.
- Bake 15 minutes until cheese is bubbly and begins to brown.
- Serve warm with tortilla chips.
Serving size: 1 tablespoon
Recipe by A Pinch of Joy at http://www.apinchofjoy.com/2016/02/cheesy-chicken-enchilada-dip/
3.5.3208