Chicken Burrito Dip
This Chicken Burrito Dip is a creamy, cheesy delight that brings all the flavors of a burrito to your party!
Servings: 6 servings
Ingredients
- 2 cups shredded rotisserie chicken (or leftover 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 mild red enchilada sauce
- 1 cup corn kernels (from a can or frozen)
- ½ cup sour cream
- ⅓ cup sliced green onions
- 1 teaspoon ground cumin
- 2 ½ cups cheddar cheese (divided)
- Tortilla chips (for dipping)
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, combine the shredded rotisserie chicken, cooked white rice, rinsed black beans, corn kernels, sour cream, sliced green onions, ground cumin, and 2 cups of the cheddar cheese.
- Using a spatula, gently mix all the ingredients together until well incorporated.
- Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Sprinkle the remaining ½ cup of cheddar cheese on top.
- Bake in the preheated oven for about 25-30 minutes, until bubbly and slightly golden.
- Let the dip cool for a few minutes before serving with tortilla chips.
Equipment
- Mixing Bowl
- Spatula
- Baking Dish
- Oven
- Measuring cups and spoons
Notes
- To make it low-carb, swap the rice for cauliflower rice.
- This dip can be made vegetarian by omitting the chicken and adding more beans or veggies.
- Store leftovers in an airtight container in the fridge for up to 3 days.