Bubbly Hot Chicken Enchilada Bean Dip

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 10 people

Ingredients

For the dip:

1 (15 ounce) can black beans, rinsed and drained

4 ounces cream cheese

½ cup plain whole milk yogurt (or sub sour cream)

1 (15 ounce) can red enchilada sauce (mild or medium)

For the mix-ins:

1 (15 ounce) can pinto bean (or black beans), rinsed and drained

1 ½ cup shredded chicken

¾ cup corn (canned or thawed is fine!)

1/3 cup diced green onion

1 jalapeno, seeded and diced

1 ¾ cup shredded Mexican blend cheese, divided

To garnish:

Fresh cilantro

Extra green onion

For serving:

Tortilla chips

Instructions

Preheat oven to 375 degrees. Grease a 9 inch oven safe skillet or 8x8 inch pan with nonstick cooking spray. Set aside.

In the bowl of a food processor or high powered blender, add in 1 can of drained and rinsed black beans, cream cheese, greek yogurt and enchilada sauce; process/blend until smooth. Pour it into the prepared skillet or pan.

Gently stir in the remaining can of rinsed and drained pinto (or black) beans, shredded chicken, corn, ¾ cup shredded cheese (reserve remaining 1 cup for topping), green onions and diced jalapeno; spread evenly. Add remaining 1 cup shredded cheese on top and bake for 25-30 minutes or until the cheese is bubbling and slightly golden brown along the edges. Garnish with cilantro and extra green onion. Serve immediately with tortilla chips, pita chips, or tortillas for an easy DIY burrito night! Can also serve over rice, cauliflower rice or even quinoa. Enjoy.