Chicken Burrito Dip

Chicken Burrito Dip
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.

Deliver 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
  • 1 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


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.

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.