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Chicken Enchilada Dip

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 2 1/2 cups (about 12 oz) cooked shredded chicken (see note)
  • Water, as needed
  • 1 tablespoon olive oil
  • 2 tablespoons taco seasoning
  • One (15.5 oz) jar enchilada sauce
  • One (15 oz) can black beans, drained and rinsed
  • Cilantro, for garnish
  • Shredded cheese, for garnish
  • Sliced scallions, for garnish
  • Lime wedges, for garnish
  • Tortilla chips, for serving

Instructions

  • Heat a medium pot over medium-low heat. Add the frozen chicken and a splash of water. Let the chicken warm up in the pot, breaking up with a wooden spoon, until it's defrosted, 5 to 7 minutes.
  • Add the olive oil and taco seasoning and stir to coat.
  • Add the enchilada sauce and beans. Simmer, adjusting the heat as needed and stirring occasionally, until thickened, about 10 minutes. (The consistency should be giving extra saucy sloppy joes.)
  • Transfer the dip to an appetizer dish or dinner plate (depends on how you're serving this), and top with shredded cheese, cilantro, scallions, and a squeeze of lime.

Notes

  • 1 lb of raw chicken will yield the 12 oz of cooked chicken needed for this recipe.
  • In Step 1, feel free to add water as needed.