Mexcian Cheesy Chicken Dip a La Buffalo |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From the Penzey's Spice catalog. Looks and sounds delicious! Ingredients:
1 lb shredded cooked chicken (or browned ground beef or cooked chorizo sausage) |
1 tablespoon olive oil |
1 cup chopped red onion |
1 green pepper, diced |
1 tablespoon minced garlic |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can pinto beans, drained and rinsed |
1 (16 ounce) bag frozen corn kernels |
1 (8 ounce) can enchilada sauce |
1 cup salsa |
1/4 cup chopped fresh cilantro (or 1 tbsp dried cilantro) |
1 -2 teaspoon adobo seasoning |
1 teaspoon fajita seasoning mix |
1/2-1 teaspoon pepper |
1 1/2 cups shredded monterey jack cheese |
1 1/2 cups shredded sharp cheddar cheese |
2 cups diced tomatoes |
1 cup sour cream |
1/2 cup chopped fresh cilantro |
1 avocado, chopped |
tortilla chips, for dipping |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a 9x13 inch pan and set aside.
3. Heat the oil in a skillet over medium high heat. Add the onion, bell pepper and garlic and cook until softened.
4. In a large bowl, combine the chicken (or beef or chorizo,) cooked vegetables, beans, corn, enchilada sauce, salsa, cilantro and seasonings. Mix well.
5. Spoon half the mixture into the pan.
6. In a separate bowl, combine the shredded cheeses. Sprinkle half the cheese over the meat/veggie mixture.
7. Top with remaining half of meat/veg mixture and then top with the rest of the cheese.
8. Bake at 350 for 30 minutes.
9. Let stand for 5 minutes before serving. Sprinkle with the garnishes of your choice and serve with chips for dipping.
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