Easy Chicken Enchilada Dip
Ingredients
1 1/2 lb ground chicken
1 C Old El Paso enchilada sauce, or homemade
7 oz corn, drained
4 oz Old El Paso chopped green chiles, drained (optional)
15 oz black beans, drained and rinsed well
12 oz Colby cheese, shredded (roughly 3 cups)
Old El Paso pickled jalapeño slices, for topping
Tortilla chips
Optional toppings:
Green onions
Sour cream
Directions
In a large 12-inch skillet over medium heat, cook chicken, crumbling and draining of any fat. Stir in enchilada sauce, corn, bean and optional chiles. Cook, stirring occasionally until heated through. Top off with shredded cheese and jalapeño slices. Cover and continue cooking until cheese is fully melted, roughly 3-5 minutes.
Serve warm with tortilla chips and optional sour cream and green onions.
Store leftovers in an airtight container in the refrigerator for up to several days, reheating as desired.
