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Chicken Nacho Dip

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  Taco seasoning mix 1 1⁄4 Ounce (1 Package)
  Cooked chicken breast 2 1⁄2 Cup (40 tbs), skinned before cooking and cooked without salt
  Light beer 1⁄2 Cup (8 tbs)
  Canned chopped green chilies 4 Ounce, undrained (1 Can)
  No salt added salsa 1⁄2 Cup (8 tbs) (Commercial)
  Canned black beans 15 Ounce, drained (1 Can)
  Crushed garlic 1 Tablespoon
  Minced cilantro 1⁄2 Cup (8 tbs) (Fresh)
  Shredded cheddar cheese 9 Ounce (Fat Free)
  Non-fat sour cream 16 Ounce
  Diced tomato 1 1⁄2 Cup (24 tbs), seeded
  Minced green onions 1⁄2 Cup (8 tbs)
  Sliced ripe olives 1⁄4 Cup (4 tbs)

Reserve 1 teaspoon taco seasoning mix; set aside.
Combine remaining taco seasoning mix, chicken, beer, and chiles in a large skillet; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes or until mixture is thickened.
Remove from heat; stir in salsa.
Mash beans and garlic until smooth; stir in cilantro.
Spread bean mixture in a 10-inch quiche dish.
Spoon chicken mixture evenly over bean mixture; top with cheese.
Bake, uncovered, at 375° for 15 minutes or until cheese melts and mixture is thoroughly heated.
Combine sour cream and reserved 1 teaspoon taco seasoning mix; spread over melted cheese.
Top with tomato, green onions, and olives.

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Chicken Nacho Dip Recipe