MEXICAN CHEESY CHICKEN DIP

By grinder

This is a nice party dip with a healthy amount of vegetables


*½ c. (157g); Cal 190/Cal from fat 90/Total fat 10g/Chol 35mg/Sod 260mg/Carb14g/Fiber 4g

Ingredients

• Garnishes:
• 1 lb. shredded, cooked chicken;ground beef; or cooked chorizo sausage
• 1 tablespoon olive oil
• 1 cup chopped red onion
• 1 green bell pepper, diced
• 1 Tbsp. minced fresh garlic or 1 t. dried minced garlic
• 1 can black beans, drained
• 1 can pinto beans, drained
• 16 oz. frozen corn kernels
• 1 {8oz}can enchilada sauce or 8oz. tomato sauce + 2 t. regular chili powder
• 1 cup salsa
• 1/4 c. chopped fresh cilantro or 1 T. dried
• 1-2 teaspoon adobo seasoning
• 1 teaspoon fajita seasoning
• 1/2-1 tsp. fresh ground pepper, to taste
• 6 oz. grated Monterey Jack cheese
• 6 oz. grated sharp cheddar cheese
• 2 cups diced tomato {2 large}
• 1 cup sour cream {8.5oz}
• 1/2 cup chopped fresh cilantro
• 1 avocado, chopped
• Tortilla chips for dipping

Details

Servings 24

Preparation

Step 1

Preheat oven to 350°F.

Grease a 9x13” pan and set aside.

Heat oil in a skillet over med-high heat. Add onion, bell pepper and garlic and cook until softened.

In a large bowl, combine chicken, cooked vegetables, beans, corn, enchilada sauce, salsa, cilantro, adobo seasoning, fajita seasoning and pepper. Mix well. Spoon half of the mixture into the pan.

In a separate bowl combine the cheeses. Sprinkle half of the cheese mixture over the chicken/veggie mixture. Top with the remaining chicken/veggie mix and then top with the rest of the cheese.

Bake 30 minutes. Let stand 5 minutes before serving. Sprinkle with the garnishes of your choice and serve with chips for dipping.