Easy skillet chicken enchilada dip. A crowd pleasing party appetizer with a spicy kick!
1 1/2lbground chicken
1COld El Paso enchilada sauceor homemade
4ozOld El Paso chopped green chilesdrained (optional)
15ozblack beansdrained and rinsed well
12ozColby cheeseshredded (roughly 3 cups)
Old El Paso pickled jalapeño slicesfor topping
In a large 12-inch skillet over medium heat, cook chicken, crumbling and draining of any fat. Stir in enchilada sauce, corn, bean and optional chiles. Cook, stirring occasionally until heated through. Top off with shredded cheese and jalapeño slices. Cover and continue cooking until cheese is fully melted, roughly 3-5 minutes.
Serve warm with tortilla chips and optional sour cream and green onions.
Store leftovers in an airtight container in the refrigerator for up to several days, reheating as desired.