Recipe Details

Chicken Enchilada Dump Dinner

This chicken enchilada dump dinner is for those days when you crave chicken enchiladas, but don't have the time to make them. This recipe has all the flavors of enchiladas, combined and baked together in a deep skillet or casserole dish.

Makes:5 servings

Ingredients

8 ounces cream cheese, softened
1 (10 ounce) can red enchilada sauce
2 1/2 cups shredded cooked chicken
1 (15 ounce) can black beans, drained
1/2 cup fresh, canned, or frozen corn kernels
1/2 cup salsa
6 corn tortillas, cut into bite size pieces
1 1/2 cups shredded Cheddar cheese, divided
2 Tablespoons sliced black olives

Save to Recipe Book Print Email

Note: An Instacart account is required to proceed to purchase online. If you do not have an Instacart account please click here to create. Once account has been created, you can return to this page to complete the checkout.

Directions

Prep:15 mCook:25 mReady:40 m

Preheat the oven to 375 degrees F (190 degrees C).
In a bowl, blend together softened cream cheese and enchilada sauce. Stir in chicken, black beans, corn, salsa, tortilla pieces, and 1/2 cup Cheddar cheese. Mix well.
Pour mixture into a deep, oven-safe cast iron skillet or greased casserole dish. Top with remaining Cheddar cheese and black olives.
Bake in the preheated oven until heated through, about 25 minutes. Serve immediately.