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Quick and easy chicken enchilada dip

This quick and easy chicken enchilada dip is a great way to start your Taco Tuesday feast! Ready in 10 minutes, devoured even quicker! Simple method, your kids can make it too!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 people
Course: dip, starter
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp extra virgen olive oil
  • 1 small red onion (diced)
  • 1 lbs ground chicken
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp salt (to taste)
  • ½ tsp black pepper (to taste)
  • 1 can black beans
  • 1 can sweet corn
  • 3 cups enchilada sauce (from a can or homemade*)
  • ½ cup cheddar cheese (grated)
  • ¼-½ cup mozzarella cheese (grated)
Garnishing
  • ½ avocado (cubes)
  • 1 handful fresh coriander leaves (roughly chopped)

Equipment

  • oven proof skillet

Method
 

  1. Preheat the oven to 450℉/225℃
  2. Heat up the olive oil in an oven-proof skillet. Add chopped red onion to it. Once the onion has softened, add the ground chicken and all the condiments; garlic powder, cumin, salt and pepper.
  3. Sautée the meat until it is browned, then add the beans, corn and enchilada sauce and mix to combine it all.
  4. When the mixture is heated up, divide the cheeses over it.
  5. Slide the skillet in the preheated oven for 5 minutes. I turn the broiler on for another 1-2 minutes to get the edges crispy (this is optional though).
  6. Garnish with cubed avocado and fresh coriander just before serving.

Notes

*homemade enchilada sauce
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.