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Mexican Cheesy Chicken Dip Recipe

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This recipe for Mexican Cheesy Chicken Dip, by , is from Recipes for Happiness, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Walters

Category:
Category:

Ingredients:  
Ingredients:  
1 - lb. shredded, cooked chicken: browned ground beef: or cooke chorizo sausage
1 - tbsp. olive oil
1 - Cup chopped red onion (1 medium onion)
1 - Green bell pepper, diced
1 - tbsp. minced fresh garlic (or 1 tsp. dried minced garlic)
1 - 15.5 oz can back beans, drained
1 - 15.5 oz can pinto beans, drained
1 - 16 oz bag frozen corn kernels
1 - 8 oz can enchilada sauce
1 - Cup salsa
- Cup chopped fresh cilantro (or 1 tbsp dried cilantro)
1-2 - tsp Adobo Seasoning
1 - tsp fajita seasoning
-1 - tsp Penzeys freshly ground pepper, to taste
1 - Cups of grated monterey jack cheese
1 - Cups grated sharp cheddar cheese

GARNISHES

2 - Cups diced tomatos (Large)
1 - Cup sour cream
- cup chopped fresh cilantro
1 - Avocado, chopped
Tortilla chips for dipping

Directions:
Directions:
Preheat your oven to 375 degrees.
In a skillet, saute the red peppers and onions in a little bit of olive oil.
In a baking dish, spread the block of cream cheese over the bottom of the dish, covering it completely.
Spread on the salsa.
Spread on the refried beans.

Sprinkle on the shredded cooked chicken.
Add the sauteed peppers and onions.
Sprinkle on the cheese.
Add the black olives.
Bake for 35 minutes, or until the cheese is bubbly.
Serve with tortilla chips!

 

 

 

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