Chicken Enchilada Dip

Chicken Enchilada Dip

Ingredients

• 1/2 pound chicken, cooked and shredded


• 1 cup enchilada sauce, see below


• 1 cup black beans


• 1 cup corn


• 1 cup cheddar cheese, shredded


• 1 cup montery jack cheese, shredded

directions

1. Mix the chicken, enchilada sauce, beans, corn and half of the cheese, place in a baking dish and sprinkle on the remaining cheese.


2. Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.

Nutrition Facts: Calories 422, Fat 21g (Saturated 12g, Trans 0),Cholesterol 103mg, Sodium 488mg, Carbs 24g (Fiber 7g, Sugars 1g),Protein 36g

Enchilada Sauce

Ingredients

• 1 tablespoon oil


• 1 small onion, diced


• 1 clove garlic, grated


• 1 teaspoon cumin, toasted and ground


• 1 (28 ounce) can diced tomatoes


• 2 chipotle chilies in adobo sauce


• 1 teaspoon oregano


• salt and pepper to taste

directions

1. Heat the oil in a pan over medium heat.


2. Add the onion and saute until tender, about 5-7 minutes.


3. Add the garlic and cumin and saute until fragrant, about a minute.


4. Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.


5. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

Nutrition Facts (per cup): Calories 75, Fat 3g (Saturated 0.3g, Trans 0),Cholesterol 0, Sodium 21mg, Carbs 10g (Fiber 2g, Sugars 5g), Protein 1g