Skillet Mexican Chicken Dip

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By: Bev, Bev Cooks

I love recipes that are a) S.I.M.P.L.E. b) require little prep work, and c) require little clean up. This recipe is none of those. But still, it’s a dream come true in a skillet.

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Crazy easy situation we’ve got here. You’ll broil some frozen corn. You’ll sear a couple of chicken breasts. You’ll open two cans. You’ll shred some Wisconsin Colby jack cheese. That’s IT. Sort of. Let’s keep going.

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Combine that delicious mess in a large mixing bowl. (Actually, only half of the shredded cheese! You’ll save the rest for the top of the dish. This is a good decision you just made.)

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See?! It’s all in a skillet, and the cheese is on top, ready to be baked and melted. 30 minutes in the oven. That’s it! Take it out and breathe in the fact that you are an amazing person for having just made this. Garnish with cilantro. Serve with all the chips.

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The CHEESE, dudes. It’s a) melted on top, creating this lovely blanket of glory to dip into, and b) it’s melted ALL IN THE DISH.

Time to dip dip dip!

Skillet Mexican Chicken Dip
By Bev, Bev Cooks
 
Servings: 4-6
 
Ingredients:
2 chicken breasts
1 teaspoon each onion and garlic powder
1 cup frozen corn
1 tablespoon extra-virgin olive oil
1 can (15 ounces) black beans, drained and rinsed
1 can (4 ounces) green chiles
1/2 pound Wisconsin colby-jack cheese, shredded
Salt and pepper
 
Cooking Directions:
Heat oven to broil. Place frozen corn on rimmed baking sheet. Drizzle with oil and sprinkle with a pinch of salt and pepper. Broil for 8-10 minutes, or until the corn is slightly charred and sweet. Now flip the oven to 350°F.
 
Heat a skillet over medium heat. Sprinkle both sides of chicken with onion and garlic powder, along with a sprinkling of salt and pepper. Cover and sear chicken on one side for 5 minutes. Flip, cover and sear another 5 minutes. Remove from pan and let rest for a few minutes. Once slightly cooled, give chicken a rough chop.
 
In large mixing bowl, combine chicken, corn, black beans, chiles and half the shredded cheese. Throw a pinch of salt in there. Give it one more toss. Now transfer the mix to either a cast iron skillet or a casserole dish. Sprinkle the remaining shredded cheese on top of chicken mix. Bake for 30 minutes, or until the cheese is browned and bubbly.
 
Serve the dip/bake with chips and torn cilantro. Dive in!
 

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