Try this Chicken Burrito Dip recipe, or contribute your own.
Suggest a better descriptionHeat a medium cast-iron skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is charred in spots, about 5 minutes. Stir in the chicken, beans, corn, enchilada sauce, cumin, and half the cheese. Increase the heat to medium-high and bring to a simmer; remove from the heat. Sprinkle with the remaining cheese. Broil until brown and bubbly, 3-5 minutes. Garnish with the sour cream and cilantro. Serve with corn chips.
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Serving Size: 1 Serving (1111g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1637 | ||
Calories from Fat: 866 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.2g | 128 % | |
Saturated Fat 57.1g | 285 % | |
Monounsaturated Fat 29.8g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 367.2mg | 113 % | |
Sodium 1364.1mg | 47 % | |
Potassium 3222.2mg | 85 % | |
Total Carbohydrate 105.6g | 31 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 105.2g | ||
Protein 91g | 130 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1637
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