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Casey’s Enchilada Dip – Recipe Corner

Ok, I am a firm believer of not wasting food..

What better way to use up the rest of that deliciously sauce shredded chicken than to make a whole new dish out of it.. In a bubbly cheesy amazingly indulgent dip!!?

Incase you missed it, check out my Home-made Enchiladas… This is where the recipe for my enchilada sauce is incase you need to make the chicken/ meat for the dip alone. However, I highly recommend making the enchiladas and eating those and just reserving the saucy meat for the dip.. Why not enjoy it all!? Life is short.. 

  
Casey’s Enchilada Dip – 

2 cups of the sauced shredded chicken (or meat of your choice)
8oz of cream cheese
4 oz of sour cream
1 15 oz can of small red beans, rinsed and drained
8 oz of shredded mexican blend cheese

Preheat oven to 375 degrees

  1. Spread your cream cheese in the bottom of the pan. I used a Pyrex pie dish! You can buy a disposable one..
  2. Next spread your sour cream, followed by the shredded meat, and then the beans.
  3. Finally, top with shredded cheese and pat it down to blend it all together.
  4. Cover and bake for 10 minutes, remove the foil and bake another 5 minutes.

Enjoy this dip with crackers, chips or some sliced veggies! 

You can make this vegetarian, too! Just goto my Enchilada Recipe and make the sauce.. Add that in the layer where the meat goes and BAM! šŸ˜‰

Perfect time for this too, football season and all! Be the hit of the get together with this touch down of a dip! xo

PS. I dare you to watch this video and not crave this.. 

  

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