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Name: Chicken Enchilada Dip (GK's)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 Private Selection Organic Chicken Breasts cooked and shredded; 2 tablespoons Private Selection Organic EVOO; 1/4 cup onion finely chopped; 1 clove garlic crushed; 1 tablespoon all-purpose flour; 1 (15oz) can Private Selection Organic Tomato Sauce; 1/4 cup water; 2 teaspoons organic ground cumin; 1/2 teaspoon Private Selection Organic Oregano ground; 1 teaspoon organic ground cayenne red pepper; 1/2 teaspoon salt; pepper to taste; Private Selection Organic Canola Oil Cooking Spray; 1 (15oz) can Private Selection Organic Black Beans drained well; 1/2 cup Private Selection Organic 3 Cheese Blend; 1 tablespoon fresh Private Selection Organic Cilantro finely chopped; Naturally Preferred Organic Blue Corn Chips; Naturally Preferred Organic Tortilla Chips

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INGREDIENTS

2 Private Selection Organic Chicken Breasts ; cooked and shredded
Enchilada Sauce
2 tablespoons Private Selection Organic EVOO
1/4 cup onion ; finely chopped
1 clove garlic ; crushed
1 tablespoon all-purpose flour
1 (15oz) can Private Selection Organic Tomato Sauce
1/4 cup water
2 teaspoons organic ground cumin
1/2 teaspoon Private Selection Organic Oregano ; ground
1 teaspoon organic ground cayenne red pepper
1/2 teaspoon salt
pepper ; to taste
Dip
Private Selection Organic Canola Oil Cooking Spray
1 (15oz) can Private Selection Organic Black Beans ; drained well
1/2 cup Private Selection Organic 3 Cheese Blend
1 tablespoon fresh Private Selection Organic Cilantro ; finely chopped
Naturally Preferred Organic Blue Corn Chips
Naturally Preferred Organic Tortilla Chips

Servings

INSTRUCTIONS

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

2. Remove chicken breasts from water, shred and set aside. To prepare sauce, heat olive oil in medium heat. Add onion and saute, stirring frequently until tender, about 3 minutes. Add garlic and saute for 30 seconds. Whisk in flour until combined. Slowly whisk in tomato sauce. Add water, cumin, oregano, red pepper and salt and 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 degrees F. Lightly spray a 9 x 9-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 Naturally Preferred Organic Blue and Yellow Corn Tortilla CHips. Refrigerate any leftovers.

NOTES

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Chicken Enchilada Dip (GK's)

2 Private Selection Organic Chicken Breasts cooked and shredded
 Enchilada Sauce
2 tablespoons Private Selection Organic EVOO
1/4 cup onion finely chopped
1 clove garlic crushed
1 tablespoon all-purpose flour
1 (15oz) can Private Selection Organic Tomato Sauce
1/4 cup water
2 teaspoons organic ground cumin
1/2 teaspoon Private Selection Organic Oregano ground
1 teaspoon organic ground cayenne red pepper
1/2 teaspoon salt
 pepper to taste
 Dip
 Private Selection Organic Canola Oil Cooking Spray
1 (15oz) can Private Selection Organic Black Beans drained well
1/2 cup Private Selection Organic 3 Cheese Blend
1 tablespoon fresh Private Selection Organic Cilantro finely chopped
 Naturally Preferred Organic Blue Corn Chips
 Naturally Preferred Organic Tortilla Chips

1. To cook chicken, place chicken in a small saucepan. Cover with cold water, bring to a boil then simmer for approximately 15 minutes or until chicken is 165 degrees F with a meat thermometer.
2. Remove chicken breasts from water, shred and set aside. To prepare sauce, heat olive oil in medium heat. Add onion and saute, stirring frequently until tender, about 3 minutes. Add garlic and saute for 30 seconds. Whisk in flour until combined. Slowly whisk in tomato sauce. Add water, cumin, oregano, red pepper and salt and 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 degrees F. Lightly spray a 9 x 9-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 Naturally Preferred Organic Blue and Yellow Corn Tortilla CHips. Refrigerate any leftovers.

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Nutrition

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Serving Size: 1 Serving (3049g)
Recipe Makes: 1 Servings

Calories: 2739
Calories from Fat: 1373 (50%)

Amt Per Serving		% DV

	Total Fat 152.5g	203 %
	Saturated Fat 92.6g	463 %
	Monounsaturated Fat 47.1g
	Polyunsanturated Fat 5g
Cholesterol 584.6mg		180 %
Sodium 2239.9mg		77 %
Potassium 6151.9mg		162 %
Total Carbohydrate 210.6g		62 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 210g
Protein 138.5g		198 %
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.

About Our Nutrition Facts

Calories per serving: 2739

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