Mateo's Salsa Chicken Enchilada Dip Rojas
Hot, Cheesy, Gone in Minutes. Hearty Crackers or Chips Required. Self-Control, Optional.
10 Serving(s)
Ingredients
- 1 lb. shredded chicken
- 1 1/12 cups Mateo's Medium Farmers Market Fresh Salsa
- 1/2 cup frozen corn kernels
- 2 tsp. taco seasoning
- 8 oz. cream cheese
- 8 oz. Pepper Jack cheese, shredded
- 4 oz. Colby Jack cheese, shredded
- chopped green onions, for garnish
- cilantro, for garnish
- tortilla chips, for serving
- crackers, for serving
- lime wedges, for serving
Instructions
- Preheat the oven to 350 degrees.
- Add chicken, corn, taco seasoning, cream cheese, salsa, 1/2 the Pepper Jack cheese, Colby Jack cheese to an oven-safe skillet.
- Bake for 23 minutes, or until warmed through. Remove from the oven, stir, and top with remaining Pepper Jack cheese. Turn the oven to broil and place the skillet back in the oven for 5 minutes or until the top is browned and bubbling.
- Serve with your favorite hearty crackers or tortilla chips. Garnish with cilantro, green onions, and serve lime wedges on the side.
Nutrition Facts
100 Calories Per ServingFat: 10gSaturated Fat: 2.5gCholesterol: 10mgSodium: 160mgCarbohydrates: 1gFiber: 0gSugars: 1gProtein: 1gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe