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 , 10 ounce
- 2.5 cups cooked chicken
- 1 , 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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Deep-Fried Hot Wings and Drumettes
This deep-fried hot wings recipe includes a spicy hot sauce batter. If you like it really hot, use more hot sauce! Serve with ranch or blue cheese dressing for dipping.
Grandma's Stuffed Celery
My grandma always made stuffed celery at Thanksgiving and Christmas. As kids, we were always so hungry before the holiday meal we would sneak and get a piece of celery to curb our appetite. It was nearly all gone by meal time and we always got fussed at with hint of a grin from Grandma. Now I never have holiday meals without it!
Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes
This is my favorite cupcake recipe not just because I invented it but because it is really good. It is fluffy and light.