CHICKEN ENCHILADA DIP
What you will need:
Muffin Tin
1 small can red enchilada sauce
1 chicken breast, cooked and shredded
1 small can black beans, drained and rinsed
1 cup frozen yellow corn, thawed
2 tablespoons taco seasoning
1½ cups shredded mexican blend cheese
⅓ cup cilantro, roughly chopped
small corn tortillas
DIRECTIONS:
Preheat oven to 400 degrees.
Spray Muffin tin with cooking spray
Place 1 small tortilla in each muffin section.
Cook 350 oven @ 5 minutes.
Carefully remove from oven.
Pour enchilada sauce into tortillas still in muffin tins.
Add black beans, corn, and shredded chicken.
Sprinkle taco seasoning over whole dish.
Top with cilantro, then shredded cheese.
Bake 15-20 minutes until cheese is bubbly and begins to brown. Serve with tortilla chips.
