Chicken Burrito Dip, skillet

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


  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


  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

Chicken Burrito Dip, skillet - Picture of Recipe
Chicken Burrito Dip, skillet - Picture of Recipe
Serves: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Appetizer,Snack
Type of Food: Dip,Skillet Dish
Ethnicity/Origin: Mexican
Key Ingredient: Chicken,Beans,Cheese
Difficulty: 1 - Easy
Make Ahead: No
Prep Method: Stovetop,Broiler
Themes/Holidays: Cinco de Mayo,Tailgate

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