Chicken Burrito Dip

By CandyH

Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup cooked white rice (minute rice works great here)
• 1 (14.5 oz) can black beans, rinsed and drained
• 1 (10 oz) can Old El Paso mild enchilada sauce
• 1 cup corn kernels (from a can or frozen)
• 1/3 cup sliced green onions
• 2 teaspoons ground cumin
• 1/2 cup sour cream
• 2 1/2 cups cheddar cheese, divided
• Tortilla chips for dipping

Details

Servings 12
Adapted from the-girl-who-ate-everything.com

Preparation

Step 1

•Preheat oven to 350 degrees.
•In a large bowl, combine all of the ingredients except the cheese. Stir in 1 ½ cups of the cheddar cheese.
•Pour mixture into a pie plate or another small cooking dish.
•Sprinkle remaining cheese on top.
•Bake for 15-20 minutes or until cheese is melted and dip is hot and bubbly. Serve with chips.
•Leftovers are great rolled up in tortillas.