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Chicken Enchilada Dump Dinner

4

40 min

Chicken Enchilada Dump Dinner

Chicken Enchilada Dump Dinner Photo 1

Time

40 min

Serving

5 persons

Calories

633

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
This chicken enchilada dump dinner is for those days when you crave chicken enchiladas, but don’t have the time to make them. This recipe has all the flavors of enchiladas, combined and baked together in a deep skillet or casserole dish.

Ingredients

  • ounces cream cheese: 8 piece (softened)
  • red enchilada sauce: 1 can (10 ounce can)
  • 1/2 cups shredded cooked chicken: 2 piece
  • black beans: 1 can (15 ounce can, drained)
  • fresh, frozen, or canned corn kernels: 0.5 cup
  • salsa: 0.5 cup
  • corn tortillas: 6 piece (cut into bite-size pieces)
  • 1/2 cups shredded Cheddar cheese: 1 piece (divided)
  • black olives: 2 Tbsp (sliced)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C).
    Chicken Enchilada Dump Dinner Photo 2
  2. In a bowl, blend together softened cream cheese and enchilada sauce. Stir in chicken, black beans, corn, salsa, tortilla pieces, and 1/2 cup Cheddar cheese. Mix well.
    Chicken Enchilada Dump Dinner Photo 3
  3. Pour mixture into a deep, oven-safe cast iron skillet or greased casserole dish. Top with remaining Cheddar cheese and black olives.
    Chicken Enchilada Dump Dinner Photo 4
  4. Bake in the preheated oven until heated through, about 25 minutes. Serve immediately.
    Chicken Enchilada Dump Dinner Photo 5

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