Easy Chicken Enchilada Dip

• Gluten free

• Meat

  • 1 1/2 lb Ground chicken

• Produce

  • 15 oz Black beans
  • 7 oz Corn
  • 4 oz El paso chopped green chiles, Old
  • 1 El paso pickled jalapeno, Old slices
  • 1 Green onions

• Snacks

  • 1 Tortilla chips

• Dairy

  • 12 oz Colby cheese
  • 1 Sour cream

• Prepared

  • 1 cup El paso enchilada sauce, Old

Found on bakedbyrachel.com

Description

Ingredients

• 1 1/2lb ground chicken
• 1C Old El Paso enchilada sauce, or homemade
• 7oz corn, drained
• 4oz Old El Paso chopped green chiles, drained (optional)
• 15oz black beans, drained and rinsed well
• 12oz Colby cheese, shredded (roughly 3 cups)
• Old El Paso pickled jalapeño slices, for topping
• Tortilla chips
• Green onions
• Sour cream

Directions

• In a large 12-inch skillet over medium heat, cook chicken, crumbling and draining of any fat. Stir in sauce, corn, bean and optional chiles. Cook, stirring occasionally until heated through. Top off with shredded cheese and jalapeño slices. Cover and continue cooking until cheese is fully melted, roughly 3-5 minutes.  Serve warm with tortilla chips and optional sour cream and green onions.  Store leftovers in an airtight container in the refrigerator for up to several days, reheating as desired.