Photo courtesy of Half-Baked Harvest.
This delicious enchilada dip from Half-Baked Harvest features both chicken and beans for an excellent boost of protein. It’s a healthy appetizer that your family and friends will ask you to put on repeat.
Ingredients
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 1 poblano pepper, seeded and chopped
• kosher salt and black pepper
• 8 oz cream cheese at room temperature
• 1 cup sour cream
• 2 cups Randall Great Northern Beans, drained
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 1/2 cups red enchilada sauce
• 1/2 cup salsa verde
• 1-2 cups cooked shredded chicken
• 2 cups shredded Mexican cheese blend
• 1/2 cup cilantro, green onions, avocado, and pickled jalapeño, for serving
Instructions
Preheat the oven to 400° F.
Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the poblano peppers and a pinch each of salt and pepper. Cook for 5 minutes, until fragrant.
Remove from the heat. Mix in the cream cheese, sour cream, Randall Great Northern Beans, paprika, garlic powder, enchilada sauce, salsa verde, and chicken until combined. Scatter the cheese over the dish.
Bake for 15-20 minutes until the cheese is melted and bubbly. Top as desired with cilantro, onions, and pickled jalapeño. Serve with tortilla chips or flour tortillas.
