Bubbly Hot Chicken Enchilada Bean Dip
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.95 out of 5 stars
(19)
Ingredients
10 servings
- For the dip:
- 1 (15 ounce) can black beans, rinsed and drained
- 4 ounces cream cheese
- ½ cup plain whole milk yogurt (or sub sour cream)
- 1 (15 ounce) can red enchilada sauce (mild or medium)
- For the mix-ins:
- 1 (15 ounce) can pinto bean (or black beans), rinsed and drained
- 1 ½ cup shredded chicken
- ¾ cup corn (canned or thawed is fine!)
- 1/3 cup diced green onion
- 1 jalapeno, seeded and diced
- 1 ¾ cup shredded Mexican blend cheese, divided
- To garnish:
- Fresh cilantro
- Extra green onion
- For serving:
- Tortilla chips
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Preparation
Step 1
Preheat oven to 375 degrees. Grease a 9 inch oven safe skillet or 8x8 inch pan with nonstick cooking spray. Set aside.
Step 2
In the bowl of a food processor or high powered blender, add in 1 can of drained and rinsed black beans, cream cheese, greek yogurt and enchilada sauce; process/blend until smooth. Pour it into the prepared skillet or pan.
Step 3
Gently stir in the remaining can of rinsed and drained pinto (or black) beans, shredded chicken, corn, ¾ cup shredded cheese (reserve remaining 1 cup for topping), green onions and diced jalapeno; spread evenly. Add remaining 1 cup shredded cheese on top and bake for 25-30 minutes or until the cheese is bubbling and slightly golden brown along the edges. Garnish with cilantro and extra green onion. Serve immediately with tortilla chips, pita chips, or tortillas for an easy DIY burrito night! Can also serve over rice, cauliflower rice or even quinoa. Enjoy.
Step 4
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