Chicken Enchilada Dip

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10 ounce) can diced tomatoes and green chiles, undrained
• 1 (4 ounce) can diced green chiles, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (1 ounce) package taco seasoning mix
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped onion
• 1/2 cup chopped cilantro leaves

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine all ingredients except cheeses. Stir to combine.
3. Spread half of the mixture into a greased 9x13 inch baking dish.
4. Top with half of the cheddar and Monterey Jack cheeses.
5. Repeat layers.
6. Bake for 20 minutes, or until heated through and cheese is melted and bubbly.

Nutritional Information:

(per serving) - Calories: 340 - Fat: 18g - Saturated Fat: 6g - Cholesterol: 65mg - Sodium: 680mg - Carbohydrates: 26g - Protein: 21g

Dish Characteristics:

• Creamy and cheesy
• Savory and flavorful
• A perfect appetizer or snack for a party

User Comments:

• "This dip is so easy to make and always a hit with my guests."
• "I love that I can use all ingredients that I can easily find in the grocery store."
• "The combination of chicken, vegetables, and cheese is perfect."
• "This dip is so flavorful and satisfying."
• "I highly recommend this Chicken Enchilada Dip for any occasion."

Special Precautions and Tips:

• Ensure the chicken is thoroughly cooked before shredding.
• Use any variety of shredded cheese you prefer.
• Serve with tortilla chips, vegetables, or bread for dipping.