Chicken Enchilada Dip

Name: Chicken Enchilada Dip
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters black beans; 794 grams diced tomatoes; 2 chipotle chilies in adobo sauce; 237 milliliters corn; 1 teaspoon cumin, toasted and ground; 237 milliliters enchilada sauce, see below; 1 clove garlic, grated; 237 milliliters montery jack cheese, shredded; 1 Tbsp oil; 1 small onion, diced; 1 teaspoon oregano; 4 servings salt and pepper to taste; 237 milliliters cheddar cheese, shredded; 227 grams chicken, cooked and shredded

The recipe Chicken Enchilada Dip could satisfy your Mexican craving in roughly 25 minutes. This recipe serves 4. Watching your figure? This gluten free recipe has 551 calories, 39g of protein, and 28g of fat per serving. It works well as a rather inexpensive hor d'oeuvre for The Super Bowl. Head to the store and pick up oregano, oil, chicken, and a few other things to make it today.

Instructions

Mix the chicken, enchilada sauce, beans, corn and half of the cheese, place in a baking dish and sprinkle on the remaining cheese.

Ingredients you will need

Enchilada Sauce

Whole Chicken

Cheese

Beans

Corn

Equipment you will use

Baking Pan

Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.

Equipment you will use

Oven

Heat the oil in a pan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and saute until tender, about 5-7 minutes.

Ingredients you will need

Onion

Add the garlic and cumin and saute until fragrant, about a minute.Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Chili Pepper

Garlic

Onion

Cumin

Equipment you will use

Food Processor

Frying Pan

Equipment

Ingredients

Servings:

237milliliters

black beans 794grams

diced tomatoes 2

chipotle chilies in adobo sauce 237milliliters

corn 1teaspoon

cumin, toasted and ground 237milliliters

enchilada sauce, see below 1clove

garlic, grated 237milliliters

montery jack cheese, shredded 1Tbsp

oil 1small

onion, diced 1teaspoon

oregano 4servings

salt and pepper to taste 237milliliters

cheddar cheese, shredded 227grams

chicken, cooked and shredded

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.