Chicken Burrito Dip

2.7 from 3 ratings

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.

Servings

servings

Ingredients

1 cup chopped onion
1 tablespoon chopped garlic
2 cup 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
1 medium canned chipotle in adobo, chopped, plus 1 tablespoon adobo sauce
2 teaspoon ground cumin
3 cup 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.