Mexican Cheesy Chicken Dip

Ingredients

• 1 lb. shredded, cooked chicken; browned ground beef; or cooked chorizo sausage
• 1 TB. olive oil
• 1 Cup chopped red onion (1 medium onion)
• 1 green bell pepper, diced
• 1 TB. minced fresh garlic (or 1 tsp. dried MINCED GARLIC)
• 1 15.5 oz. can black beans, drained
• 1 15.5 oz. can pinto beans, drained
• 1 16 oz. bag frozen corn kernels
• 1/8 oz. can enchilada sauce (or 8 oz. tomato sauce + 2 tsp. REGULAR CHILI POWDER)
• 1 Cup salsa
• 1/4 Cup chopped fresh cilantro (or 1 TB. dried CILANTRO)
• 1-2 tsp. ADOBO SEASONING
• 1 tsp. FAJITA SEASONING
• 1/2-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
• 6 oz. package grated Monterey Jack cheese (11/2 cups if you are grating your own)
• 6 oz. package grated sharp cheddar cheese (11/2 cups if you are grating your own)
• 2 Cups diced tomato (2 large tomatoes)
• 1 Cup sour cream
• 1/2 Cup chopped fresh cilantro
• 1 avocado, chopped
• tortilla chips for dipping

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag