INGREDIENTS
CHICKEN
- 1 pound boneless skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp salt
ENCHILADA SAUCE
- 1 14 oz can crushed tomatoes
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 2 tbsp chili powder
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp coriander
- 1 tsp garlic powder
- 1/2 tsp salt
DIP
- 2 tbsp olive oil
- 1 small yellow onion sliced thin
- 2 cloves garlic crushed
- Enchilada sauce
- 2 cups shredded chicken
- ½ cup black beans
- 4 oz cream cheese
- 8 oz shredded mexican blend cheese divided
- Sour cream optional
- Avocado optional
- Cilantro optional
- Tortilla Chips optional
INSTRUCTIONS
CHICKEN
- Preheat oven to 375°F
- Place the chicken breasts on an aluminum foil lined baking sheet1 pound boneless
- Brush with olive oil1 tbsp olive oil
- Sprinkle with salt½ tsp salt
- Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F
- Allow to cool until it’s easy to handle
- Shred the chicken breasts with two forks1 pound boneless
ENCHILADA SAUCE
- Combine all enchilada sauce ingredients in a food processor1 14 oz can crushed tomatoes,1/4 cup olive oil,1/2 cup chicken broth,2 tbsp chili powder,1 tsp oregano,1 tsp onion powder,1 tsp coriander,1 tsp garlic powder,1/2 tsp salt
- Process on high until smooth
DIP
- Heat olive oil in a large skillet over medium heat2 tbsp olive oil
- Add the onion, sauté 3-4 minutes1 small yellow onion
- Pour in the enchilada sauceEnchilada sauce
- Add the garlic, shredded chicken, black beans and cream cheese, mix to combine with sauce2 cloves garlic,2 cups shredded chicken,½ cup black beans,4 oz cream cheese
- Working with a wooden spoon, continue to cook until the cream cheese is mostly melted and mixed into the dip
- Add ½ cup shredded cheese, mix8 oz shredded mexican blend cheese
- Transfer dip to an oven safe baking dish
- Top with remaining cheese
- Bake for 10 minutes at 425°F
- Serve dip hot, topped with soup cream, cilantro, avocado and tortilla chips for dippingSour cream,Avocado,Cilantro,Tortilla Chips
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