This chicken enchilada dump dinner is for those days when you crave chicken enchiladas, but don't have the time to make them. This recipe has all the flavors of enchiladas, combined and baked together in a deep skillet or casserole dish.
Ingredients
- 8 ounces cream cheese , softened
- 1 can red enchilada sauce , 10 ounce
- 2.5 cups cooked chicken
- 1 can black beans , 15 ounce
- 0.5 cups corn kernels
- 0.5 cups salsa
- 6 corns tortillas , cut into bite-sized pieces
- 1.5 cups shredded Cheddar cheese , divided
- 2 tablespoons black olives
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C).
-
2
In a bowl, blend together softened cream cheese and enchilada sauce. Stir in chicken, black beans, corn, salsa, tortilla pieces, and 1/2 cup Cheddar cheese. Mix well.
-
3
Pour mixture into a deep, oven-safe cast iron skillet or greased casserole dish. Top with remaining Cheddar cheese and black olives.
-
4
Bake in the preheated oven until heated through, about 25 minutes. Serve immediately.
Nutrition Facts
Per serving
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