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Chicken Burrito Dip

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 12

INGREDIENTS

2 cups

shredded rotisserie chicken

1 cup

cooked white rice ((minute rice works great here))

1 14.5 ounce can

black beans, rinsed and drained

1 10 ounce can

Old El Paso mild enchilada sauce

1 cup

corn kernels ((from a can or frozen))

1/3 cup

sliced green onions

2 tsp

ground cumin

1/2 cup

sour cream

2 1/2 cups

cheddar cheese (, divided)

Tortilla chips for dipping