This Chicken Burrito Dip has all of the flavors of your favorite burrito but in dip form. The leftovers are great as a burrito filling!

Chicken Burrito Dip - all of the flavors of your favorite burrito in dip form. www.the-girl-who-ate-everything.com

 It’s National Chip and Dip day on March 23rd and you know how I like my dips. I would rather eat a variety of dips for dinner instead of a main course. This Chicken Burrito Dip kind of blends both. And as the Dip Queen, I have to say it’s one of my favorites. chicken-burrito-dipThis dip is unique because it tastes just like a burrito with beans, rice, chicken, corn, onions, and cheese. I used green onions here because none of the other ingredients needed to be cooked ahead of time so the last thing I wanted to do was dirty a pan just to sautee and onion.chicken-burrito-dip-001The enchilada sauce binds the whole mixture together and gives it a little kick. Use the spicy version if you like it hot!

Chicken Burrito Dip - all of the flavors of your favorite burrito in dip form. www.the-girl-who-ate-everything.comChicken Burrito Dip - all of the flavors of your favorite burrito in dip form. www.the-girl-who-ate-everything.comThe best part about this dip is that the leftovers are great as burrito filling.

Chicken Burrito Dip - all of the flavors of your favorite burrito in dip form. www.the-girl-who-ate-everything.com
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5 from 2 votes

Chicken Burrito Dip

This Chicken Burrito Dip has all of the flavors of your favorite burrito but in dip form. The leftovers are great as a burrito filling!

Ingredients

  • 2 cups shredded rotisserie chicken
  • 1 cup cooked white rice (minute rice works great here)
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 1 (10 oz) can Old El Paso mild enchilada sauce
  • 1 cup corn kernels (from a can or frozen)
  • 1/3 cup sliced green onions
  • 2 teaspoons ground cumin
  • 1/2 cup sour cream
  • 2 1/2 cups cheddar cheese, divided
  • Tortilla chips for dipping

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all of the ingredients except the cheese. Stir in 1 ½ cups of the cheddar cheese.
  3. Pour mixture into a pie plate or another small cooking dish.
  4. Sprinkle remaining cheese on top.
  5. Bake for 15-20 minutes or until cheese is melted and dip is hot and bubbly. Serve with chips.
  6. Leftovers are great rolled up in tortillas.