Chicken Burrito Dip

Chicken Burrito Dip
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 2 cups shredded rotisserie chicken
  • 1 1/2 cups canned black beans, rinsed
  • 1 cup frozen fire-roasted or regular corn, thawed and drained
  • 1 cup red enchilada sauce
  • 1 medium canned chipotle in adobo, chopped, plus 1 tbsp. adobo sauce
  • 2 teaspoons ground cumin
  • 3 cups shredded Monterey jack cheese
  • Sour cream and chopped fresh cilantro, for garnish
  • Corn chips, for dipping


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.

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.