Mexcian Cheesy Chicken Dip a La Buffalo

"From the Penzey's Spice catalog. Looks and sounds delicious!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
21
Yields:
24 1/2 cup servings
Serves:
24
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease a 9x13 inch pan and set aside.
  • Heat the oil in a skillet over medium high heat. Add the onion, bell pepper and garlic and cook until softened.
  • In a large bowl, combine the chicken (or beef or chorizo,) cooked vegetables, beans, corn, enchilada sauce, salsa, cilantro and seasonings. Mix well.
  • Spoon half the mixture into the pan.
  • In a separate bowl, combine the shredded cheeses. Sprinkle half the cheese over the meat/veggie mixture.
  • Top with remaining half of meat/veg mixture and then top with the rest of the cheese.
  • Bake at 350 for 30 minutes.
  • Let stand for 5 minutes before serving. Sprinkle with the garnishes of your choice and serve with chips for dipping.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I like to eat and I like to cook.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes