Mexican Cheesy Chicken Dip

Submitted by Queenkungfu

"From Penzey's Spices magazine. Serve with tortilla chips."

 

• Ready In: 1hr
• Ingredients: 20
• Yields: 1 13x9
• Serves: 24

ingredients

• 1 lb shredded cooked chicken
• 1 tablespoon olive oil
• 1 cup chopped red onion
• 1 green bell pepper, diced
• 1 tablespoon minced fresh garlic
• 1 (15 1/2 ounce) can black beans
• 1 (15 1/2 ounce) can pinto beans
• 1 (16 ounce) bag frozen corn kernels
• 1 (8 ounce) can enchilada sauce
• 1 cup salsa
• 1⁄4 cup chopped fresh cilantro
• 1 -2 teaspoon adobo seasoning
• 1 teaspoon fajita seasoning mix
• 1⁄2 teaspoon ground pepper
• 6 ounces shredded monterey jack cheese
• 6 ounces shredded sharp cheddar cheese

• Garnishes

• 2 cups diced tomatoes
• 1 cup sour cream
• 1⁄2 chopped fresh cilantro
• 1 avocado, diced

directions

1. Preheat oven to 350 Fahrenheit.
2. Grease a 9x13 panand set aside.
3. Heat the oil in a skillet over medium-high heat.
4. Add the onion, bell peper, and garlic and cook until softened.
5. In a large bowl combine the chicken, cookedvegetables, beans, corn, enchilada sauce, salsa, cilantro, adobo seasoning, fajita seasoning and pepper.
6. Mix well.
7. Spoon half the mixture into pan.
8. In a seperate bowl combine the cheeses.
9. Sprinkle half the cheese mixture over the chicken/vegetable mixture that is in the pan.
10. Top with the remaining chicken/vegetable and then op that with the rest of the cheese.
11. Bake for 30 minutes.
12. Let stand for 5 minutes and top with your garnishes.
13. Serve with chips.