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Chicken Enchilada Dip

Tiffany, Creme de la Crumb
  • 20 minutes
  • Serves 6 to 8

INGREDIENTS

1

small can red enchilada sauce (OR 2 cups of my favorite HOMEMADE enchilada sauce)

1

chicken breast, cooked and shredded (rotisserie chicken or slow-cooked chicken will work great!)

1

small can black beans, drained and rinsed

1 cup

frozen yellow corn, thawed

2 tbsp

taco seasoning

1 1/2 cups

shredded mexican blend cheese (cheddar or jack cheese would work well too)

1/3 cup

cilantro, roughly chopped

tortilla chips for serving