Chicken Enchilada Dip

By margiekyle

Ingredients

• Enchilada Sauce:
• 1/2 pound chicken, cooked and shredded
• 1 cup enchilada sauce, see below
• 1 cup black beans
• 1 cup corn
• 1 cup cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded
• 1 tablespoon oil
• 1 small onion, diced
• 1 clove garlic, grated
• 1 teaspoon cumin, toasted and ground
• 1 (28 ounce) can diced tomatoes
• 2 chipotle chilies in adobo sauce
• 1 teaspoon oregano
• salt and pepper to taste

Preparation

Step 1

1.Mix the chicken, *enchilada sauce, beans, corn and half of the cheese, place in a baking dish and sprinkle on the remaining cheese.
2.Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.

*Enchilada Sauce:
1.Heat the oil in a pan over medium heat.

2.Add the onion and saute until tender, about 5-7 minutes.

3.Add the garlic and cumin and saute until fragrant, about a minute.

4.Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.

5.Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.