Chicken Enchilada Dip
Everyone at your next gathering will fall in love with this chicken enchilada dip. Loaded with juicy shredded chicken, enchilada sauce, cheese and veggies, you simply can’t go wrong. Pile it high on a tortilla chip or use your favorite veggies for dipping. No matter how you scoop it, it’s guaranteed to be a hit. I could have finished off the entire pan in one sitting, it's that good!
▢ 1 lb. , chicken breasts boiled and shredded, Smart Chicken ▢ 8 ounces cream cheese, cubed ▢ ½ cup whole kernel corn, drain off any liquid from can,option to use fresh ▢ ½ cup black beans, rinse and drain ▢ ¼ cup jalapeno, remove veins and seeds, chop small ▢ 2 teaspoons taco seasoning ▢ 1 cup red enchilada sauce ▢ 4 ounces diced green chilis, one small can ▢ 2 cups shredded cheese , Mexican blend, divided in half
Preheat your oven to 350 degrees.
Gently spray a 9-inch cast iron pan with non-stick cooking spray. Set it aside.
Boil a pot of water and cook your chicken breasts until the internal temp reaches 165 degrees Fahrenheit. This can take anywhere between 15-20 minutes.
Once cooked through, strain off the water and shred the chicken using two forks. Set aside.
In a large mixing bowl, combine the cubed cream cheese, and warm shredded chicken. Mix until well combined. The warmth from the chicken will help soften the cream cheese.
Next, add the corn kernels, black beans, diced jalapeno, taco seasoning, green chilis, enchilada sauce and ½ of the shredded cheese mixture.
Mix until well combined.
Add the mixture to the prepared cast iron baking dish. Top with the remaining shredded cheese.
Bake uncovered for 20 minutes.
Serve with tortilla chips or vegetables.
Best enjoyed warm.
Serving: 1 serving , Calories: 283 kcal , Carbohydrates: 9 g , Protein: 22 g , Fat: 18 g , Saturated Fat: 10 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 5 g , Trans Fat: 1 g , Cholesterol: 90 mg , Sodium: 666 mg , Potassium: 342 mg , Fiber: 2 g , Sugar: 3 g , Vitamin A: 838 IU , Vitamin C: 10 mg , Calcium: 181 mg , Iron: 1 mg