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Chicken Burrito Dip


Ingredients

  • 1 teaspoon olive oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 2 cups shredded chicken
  • 1 15-ounce can pinto beans
  • 1 cup frozen fire-roasted or regular corn thawed and drained
  • 1 cup red enchilada sauce
  • 2 teaspoons ground cumin
  • 3 cups shredded Monterey jack cheese
  • Sour cream and chopped fresh cilantro for garnish
  • Corn chips for dipping

Instructions

  1. Preheat oven to 350F.
  2. Heat the olive oil in a large pan over medium heat. Add onion and cook until soft and translucent. Add garlic and cook until fragrant, about 30 seconds. Stir in the chicken, beans, corn, red enchilada sauce, cumin, and half of the cheese. Raise heat and bring to a simmer. Remove from heat and transfer to a 9x13-inch baking dish. Sprinkle with remaining cheese.
  3. Bake for 10 - 15 minutes or until all the cheese is melted and bubbly. Garnish with sour cream and cilantro.