Ingredients
- 2 cups shredded rotisserie 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 Old El Paso mild enchilada sauce
- 1 cup corn kernels (from a can or frozen)
- ⅓ cup sliced green onions
- 2 teaspoons ground cumin
- ½ cup sour cream
- 2½ cups cheddar cheese, divided
- Tortilla chips for dipping
Instructions
1 _ Preheat oven to 350 degrees.2 _ In a large bowl, combine all of the ingredients except the cheese. Stir in 1 ½ cups of the cheddar cheese.
3 _ Pour mixture into a pie plate or another small cooking dish.
4 _ Sprinkle remaining cheese on top.
5 _ Bake for 15-20 minutes or until cheese is melted and dip is hot and bubbly. Serve with chips.
6 _ Leftovers are great rolled up in tortillas.
Comments
Post a Comment