Cheesy Chicken Enchilada Dip
Try this Cheesy Chicken Enchilada Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/2 bunch cilantro chopped
- 3-4 cups chicken cooked and chopped
- 1 15 oz can drained and rinsed black beans
- 1 10 oz can rotel ( i used mild)
- 1 12 oz small bag frozen corn (or 3 large ears fresh corn cooked and cut off cob)
- 1 cup sour cream or 8 oz cream cheese low fat or regular
- 4 cups grated cheese divided
- 1 small can chopped olives drained
- 3 stems green onion chopped
- Carbohydrate 35.7586000299183 g
- Cholesterol 361.600000305679 mg
- Fat 113.865600096212 g
- Fiber 0.279999995231628 g
- Protein 83.3810000703061 g
- Saturated Fat 67.3268000569136 g
- Serving Size 1 1 recipe (462g)
- Sodium 5722.40000483355 mg
- Sugar 35.4786000346867 g
- Trans Fat 8.8918600075006 g
- Calories 1494 calories
Lightly grease the pan used for bakingTurn oven to 375 and place rack in center of oven.In a large bowl, mix the chicken, black beans, Rotel, corn (do not thaw), sour cream or cream cheese and 2 cups of the grated cheese.Divide into two- 9 inch pie plates or one 9x13 or similar size baking dish.Top with remaining grated cheese.Bake for 15-20 minutes (uncovered) or until bubbly and cheese is melted.Remove from oven, top with fresh cilantro, chopped green onions and chopped olives.Serve immediately.
