1 cup frozen fire-roasted or regular corn, thawed and drained
1 cup red enchilada sauce
1 medium canned chipotle in adobo, chopped, plus 1 Tbsp adoba sauce
2 tsp ground cumin
3 cups shredded cheese
Sour cream and chopped cilantro, for garnish
Corn chips, for dipping
Instructions
Preheat the broiler. Heat a medium cast-iron skillet over medium.
Add the onion and garlic and cook, stirring often, until the onion is
charred in spots, about 5 minutes. Stir in the chicken, beans, corn,
enchilada sauce, chipotle and adobo sauce, cumin and half the
cheese. Increase the heat to medium-high and bring to a simmer;
remove from heat.
Sprinkle with the remaining cheese. Broil until brown and bubbly, 3
to 5 minutes. Garnish with the sour cream and cilantro. Serve with
the corn chips.
Originally Submitted
5/30/2015
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