Friday, February 9, 2024

Chicken Burrito, Dip


For the big game, let's go Southwest. We present the flavors of the southwest, brought out beautifully in a dip!  Dana Bowen, who's the Executive Editor for Every Day With Rachael Ray told Tonia's Kitchen about a recipe for Chicken Burrito Dip. Dana told Tonia you don't even have to cook chicken, just use shredded rotisserie chicken and cook it all in a cast iron skillet. That transfers heat more efficiently and, as a result, the cheese will stay as hot as the valley floor in Phoenix!  It's a true taste of the southwest.
  • cup chopped onion
  • tablespoon chopped garlic
  • cups shredded rotisserie chicken
  • 1 1/2 cups canned black beans, rinsed
  • cup frozen fire-roasted or regular corn, thawed and drained
  • cup red enchilada sauce
  • medium canned chipotle in adobo, chopped, plus 1 tbsp. adobo sauce
  • teaspoons ground cumin
  • cups shredded Monterey jack cheese
  • Sour cream and chopped fresh cilantro, for garnish
  • Corn chips, for dipping

  1. Preheat the broiler. Heat a medium cast-iron skillet over medium. Add the onion and garlic and cook, stirring often, until the onion is charred in spots, about 5 minutes. Stir in the chicken, beans, corn, enchilada sauce, chipotle and adobo sauce, cumin and half the cheese. Increase the heat to medium-high and bring to a simmer; remove from the heat.
  2. Sprinkle with the remaining cheese. Broil until brown and bubbly, 3 to 5 minutes. Garnish with the sour cream and cilantro. Serve with the corn chips.