Try this Chicken Enchilada Dip (GK's) recipe, or contribute your own.Suggest a better description
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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|Serving Size: 1 Serving (3049g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 2739
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