Chicken Burrito Dip

Chicken Burrito Dip
Contributor
Chicken Burrito Dip
Danny Kim
Chicken Burrito Dip

Whether you’re a fan of burritos, nachos, or quesadillas, no game day spread is complete without some Tex-Mex fare. This smoky cumin- and chipotle-spiced dip from Every Day with Rachel Ray makes it easy.

Click here for more of our best dip recipe.

8
Servings
356
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  chopped onion
  • 1  Tablespoon  chopped garlic
  • 2  Cups  shredded rotisserie chicken
  • 1½  Cup  canned black beans, rinsed
  • 1  Cup  frozen fire-roasted or regular corn, thawed and drained
  • 1  Cup  red enchilada sauce
  • medium canned chipotle in adobo, chopped, plus 1 tablespoon adobo sauce
  • 2  Teaspoons  ground cumin
  • 3  Cups  shredded Monterey jack cheese
  • Sour cream, for garnish
  • Chopped fresh cilantro, for garnish
  • Corn chips, for dipping

Directions

Preheat the broiler. Heat a medium-sized cast-iron skillet over medium heat. 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 of the cheese, Increase the heat to medium-high and bring the dip to a simmer before removing it from the heat.

Sprinkle the dip 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.

Nutritional Facts

Total Fat
6g
9%
Sugar
11g
12%
Saturated Fat
2g
8%
Cholesterol
28mg
9%
Carbohydrate, by difference
58g
45%
Protein
18g
39%
Vitamin A, RAE
25µg
4%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
200mg
20%
Choline, total
24mg
6%
Fiber, total dietary
3g
12%
Folate, total
72µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
37mg
12%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
181mg
26%
Selenium, Se
18µg
33%
Sodium, Na
1067mg
71%
Water
154g
6%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Tags