Chicken Burrito Dip, skillet

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Pre-Notes

Make sure you are making this in a skillet that can withstand the heat of the broiler!

Ingredients

1. 1 c chopped onion
2. 1 T chopped garlic
3. 2 c shredded rotisserie chicken, or 2 (12.5 oz) cans white premium chicken breast
4. 1 1/2 c canned black beans, rinsed and drained
5. 1 c frozen fire-roasted or regular corn, thawed and drained
6. 1 (10 oz) can La Preferida red chile enchilada sauce
7. 1 medium canned chipotle chile in adobo, chopped, plus 1 tbsp. adobo sauce
8. Cholulu hot sauce, to taste, optional
9. 2 t ground cumin
10. 3 c Monterey jack cheese, shredded
11. Sour cream, avocado, and chopped fresh cilantro, for garnish
12. Fritos Scoops corn chips, for dipping

Instructions

1. Preheat the broiler.
2. Heat a medium cast-iron skillet (10 inches) over medium.
3. Add the onion and garlic and cook, stirring often, until the onion is charred in spots, about 5 minutes.
4. Stir in the chicken, beans, corn, enchilada sauce, chipotle chile and adobo sauce, hot sauce, cumin and 1/2 of the cheese.
5. Increase the heat to medium-high and bring to a simmer; remove from the heat.
6. Sprinkle with the remaining cheese.
7. Broil until brown and bubbly, 3 to 5 minutes.
8. Garnish with the sour cream, avocado, and cilantro, if desired.
9. Serve with the corn chips.

Picture of Recipe