Celebrate Canned Food Month with this flavorful Enchilada Dip. It's a crowd-pleaser that combines the rich flavors of enchiladas with the convenience of canned ingredients. Perfect for parties or game day gatherings!
Ingredients:
- 1 can 10 oz enchilada sauce
- 1 can 4 oz diced green chilies, drained
- 1 can 15 oz black beans, drained and rinsed
- 1 cup shredded Mexican cheese blend
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Tortilla chips, for serving
Instructions:
Warm the oven up to 175F 350C
The enchilada sauce, black beans, shredded cheese, sour cream, chopped cilantro, cumin, and chili powder should all be mixed together in a medium-sized bowl
Combine well
Put the mixture in a baking dish and make sure it's spread out evenly
Put it in the oven for 20 to 25 minutes, or until the cheese melts and the top is lightly golden brown
Take it out of the oven and let it cool down a bit before you serve it
If you want, you can add more chopped cilantro as a garnish
To go with tortilla chips, serve hot
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