Chicken Burrito Dip
User Reviews
5
Chicken Burrito Dip
Description
Chicken Burrito Dip combines tender shredded rotisserie chicken with cooked white rice, black beans, and corn to form a filling base. The mix is flavored with cumin and mild enchilada sauce, offering a subtle spice and richness without overwhelming heat. Green onions add a fresh bite and color contrast within the layered dip. Sprinkled cheddar cheese melts into the dip and forms a golden topping when baked, giving the dish a luscious, gooey texture. This bake-in-dish presentation keeps the dip warm and inviting.
The dip is served warm with tortilla chips, allowing for a convenient and casual eating experience. It works well as a party appetizer or hearty snack, especially with the creamy combination of sour cream and cheese binding the elements together. The combination of proteins, starches, and vegetables makes it substantial enough for sharing.
Leftover dip can be saved for subsequent use by rolling it into warmed tortillas to create quick burritos, providing a simple way to enjoy the flavors in another form.
Ingredients
- 2 cups chicken shredded rotisserie
- 1 cup white rice minute rice works great here, cooked
- 1 black beans rinsed and drained
- 1 mild enchilada sauce Old El Paso brand
- 1 cup corn kernels (from a can or frozen)
- 1/3 /3 cup green onion sliced
- 2 teaspoons cumin ground
- 1/2 /2 cup sour cream
- 2 1/2 /2 cups cheddar cheese divided
- tortilla chips for dipping
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine all of the ingredients except the cheese. Stir in 1 ½ cups of the cheddar cheese.
- Pour mixture into a pie plate or another small cooking dish.
- Sprinkle remaining cheese on top.
- Bake for 15-20 minutes or until cheese is melted and dip is hot and bubbly. Serve with chips.
- Leftovers are great rolled up in tortillas.
User Reviews
Overall Rating
5
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