Ingredients Jump to Instructions ↓

  1. Chicken

  2. 2 Chicken Breasts, cooked and shredded Enchilada Sauce

  3. 2 Tbsp. Extra Virgin Olive Oil

  4. 1/4 cup onion , finely chopped

  5. 1 clove garlic, crushed

  6. 1 Tbsp. all-purpose flour

  7. 1 (15 oz) can tomato sauce

  8. 1/4 cup water

  9. 2 tsp. ground cumin

  10. 1/2 tsp. oregano , ground

  11. 1 tsp. ground cayenne red pepper

  12. 1/2 tsp. salt

  13. pepper , to taste Dip

  14. Canola Oil Cooking Spray

  15. 1 (15 oz) can black bean s, drained well

  16. 1/2 cup 3 cheese blend

  17. 1 Tbsp. fresh cilantro , finely chopped

Instructions Jump to Ingredients ↑

  1. Chicken To cook chicken, place chicken in a small saucepan. Cover with cold water, bring to a boil than simmer for approximately 15 minutes or until chicken is 165°F with a meat thermometer.

  2. Dip Remove chicken breasts from water shred and set aside. To prepare sauce, heat olive oil in medium saucepan over medium heat. Add onion and sauté, stirring frequently until tender, about 3 minutes. Add garlic and sauté for 30 seconds. Whisk in flour until combined. Slowly whisk in tomato sauce. Add water, cumin, oregano, red pepper, ans salt & pepper. Stir to combine. Bring sauce to a boil and reduce heat to low and simmer for 15 minutes. Combine chicken with enchilada sauce.

  3. Preheat oven to 375°F. Lightly spray a 9X9 inch baking dish with canola oil cooking spray. Spread combined chicken in enchilada sauce in the bottom of the dish. Spread drained black beans on the chicken. Sprinkle cheese on top. Bake until heated through, about 20 minutes.

  4. Sprinkle with chopped cilantro. Serve dip with blue and yellow corn tortilla chips.


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