Here is dip from Closet Cooking:
Chicken Enchilada Dip
ingredients
1/2 pound chicken, cooked and shredded
1 cup enchilada sauce, see below
1 cup black beans
1 cup corn
1 cup cheddar cheese, shredded
1 cup montery jack cheese, shredded
directions
Mix the chicken, enchilada sauce, beans, corn and half of the cheese, place in a baking dish and sprinkle on the remaining cheese.
Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.
Nutrition Facts: Calories 422, Fat 21g (Saturated 12g, Trans 0), Cholesterol 103mg, Sodium 488mg, Carbs 24g (Fiber 7g, Sugars 1g), Protein 36g
Enchilada Sauce
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4 cups
A quick and easy homemade enchilada sauce.
ingredients
1 tablespoon oil
1 small onion, diced
1 clove garlic, grated
1 teaspoon cumin, toasted and ground
1 (28 ounce) can diced tomatoes
2 chipotle chilies in adobo sauce
1 teaspoon oregano
salt and pepper to taste
directions
Heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and cumin and saute until fragrant, about a minute.
Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.
Adobo !