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, (or leftover 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 mild red enchilada sauce
- 1 cup corn kernels, (from a can or frozen)
- 1/2 cup sour cream
- 1/3 cup sliced green onions
- 1 teaspoon ground cumin
- 2 1/2 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 deep dish pie plate or another 9" baking 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.