This chicken enchilada dump dinner is for those days when you crave chicken enchiladas, but don’t have the time to make them. This recipe has all the flavors of enchiladas, combined and baked together in a deep skillet or casserole dish.
Ingredients
- ounces cream cheese: 8 piece (softened)
- red enchilada sauce: 1 can (10 ounce can)
- 1/2 cups shredded cooked chicken: 2 piece
- black beans: 1 can (15 ounce can, drained)
- fresh, frozen, or canned corn kernels: 0.5 cup
- salsa: 0.5 cup
- corn tortillas: 6 piece (cut into bite-size pieces)
- 1/2 cups shredded Cheddar cheese: 1 piece (divided)
- black olives: 2 Tbsp (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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In a bowl, blend together softened cream cheese and enchilada sauce. Stir in chicken, black beans, corn, salsa, tortilla pieces, and 1/2 cup Cheddar cheese. Mix well.
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Pour mixture into a deep, oven-safe cast iron skillet or greased casserole dish. Top with remaining Cheddar cheese and black olives.
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Bake in the preheated oven until heated through, about 25 minutes. Serve immediately.
