Chicken Taco Dip
This Chicken Taco Dip with refried beans, chicken, Shamrock Farms Zesty Jalapeño Sour Cream and cheese is a perfect addition to your Cinco de Mayo menu.
can refried beans
room temperature and cut into smaller squares
cooked shredded chicken breast
does not need to be seasoned, shredded
Homemade Taco Seasoning
shredded Mexican Cheese Blend
Shamrock Farms Zesty Jalapeño Sour Cream
chopped fresh cilantro
juice of half lime
tortilla chips for serving
Preheat oven to 375 degrees F. and prepare a casserole dish, pie plate or 8 X 8-inch baking dish by spraying it with cooking spray.
In a medium skillet over medium-low heat, combine the refried beans and cream cheese squares. Heat until smooth and completely blended.
Mix in taco seasoning and shredded chicken and mix thoroughly.
Remove from heat and add 1 cup of the shredded Mexican cheese and the Shamrock Farms Zesty Jalapeño Sour Cream, mixing well.
Pour into prepared baking dish and evenly distribute the remaining cheese over the top.
Bake for 15 - 20 minutes or until bubbly with cheese slightly browned.
Squeeze the lime juice over the entire dish and sprinkle with chopped cilantro.
Serve with tortilla chips for dipping.
Compliments of 365 Days of Baking and More