Chicken Enchilada Dip
This delicious chicken enchilada dip is so versatile it can be converted into a full meal with little to no effort. Layer it over a salad, make tacos or burritos out of it with your tortillas, or turn it into quesadillas or enchiladas filling. Either way it's sure to be a crowd-pleaser!
Ingredients
FOR THE DIP
- 8 ounces Sutter Buttes Salsa Verde Sauce
- 11 ounces canned corn, drained
- 1 can chopped tomatoes, drained
- 15 ounces black beans
- ½ cup chopped cilantro
- 4 chopped green onions
- 2 jalapeños (either with seeds and ribs removed for less hot or left in for a little spice)
- 3 tablespoons Sutter Buttes Taco Seasoning
- 7 ounces chopped green chilies, drained
- 8 ounces cream cheese, softened
- 1½ pounds shredded chicken
- 8 ounces of shredded cheddar cheese or Mexican blend cheese (hold back 3 ounces)
FOR GARNISH
- Chopped Green onions
- Diced Jalapeños
- Extra shredded cheese
- Chopped cilantro
Directions
- Preheat the oven to 400 degrees
- Add all of the veggies into a bowl (black beans, corn, tomatoes, chopped green onions, canned tomatoes, chopped green chilies, and chopped cilantro)
3. Next pour in the Sutter Buttes Salsa Verde
4. Next, the Sutter Buttes Taco Seasoning
5. Mix all of the ingredients in the bowl together and slowly fold in cream cheese
6. Combine in 5oz of shredded cheese into the mixture
7. Finally add in the shredded chicken and combine
*You can choose to exclude the chicken for a vegetarian, equally delicious option.
8. Spray a 9x13 baking dish or a 12 inch cast iron skillet with cooking spray and add the chicken dip mixture
9. Bake for 15 mins uncovered or until bubbling
10. Sprinkle on the remaining shredded cheese and bake 5 more minutes
11. Garnish with your favorite toppings
And enjoy!
*Recipe serves 10