Chicken Black Bean And Creamed Spinach Dip Recipes

MELISSA'S CHICKEN, SPINACH & BLACK BEAN ENCHILADAS

Steps:

• Saute the chopped onion in a little olive oil, add the frozen spinach and cook about 10 minutes, stirring often.
• Add the rotel tomatoes, cumin, chili powder to the spinach mixture and mix well. Cook about 5 minutes, then add cream cheese and cook until melted on medium low heat. Stir frequently while it melts.
• Add black beans to mixture, then add shredded cheese. Mix well then take off heat and put to the side.
• To make the Sauce:.
• Combine all the ingredients in a sauce pan and mix well. Heat until bubbly.
• Spread enough sauce to make a thin layer onto the bottom of a 9 x 13 inch pan. Heat the tortillas in the microwave for about 30 seconds until warm. Spread spoonfuls of the spinach filling onto each tortilla, then wrap it and place seamside down in the pan. When pan is full, pour the remaining sauce over enchiladas, the top with cheese.
• Bake at 350 about 30 minutes until sauce is bubbly and cheese is melted.

BAKED SPINACH AND CHICKEN DIP

Steps:

• Preheat oven to 375ºF.
• In a microwave safe medium bowl, add cream cheese and Ranch dressing. Microwave on high for 30 seconds or until cream cheese is soft. Stir to combine.
• Add spinach (squeezed dry) and parmesan cheese. Mix well.
• Add chicken and stir gently to combine.
• Transfer mixture to a baking dish (at least 6 cups).
• Bake for 20 minutes or until bubbly and golden brown. The internal temperature of the cooked dip should be 165ºF.
• Serve with crackers, bread or veggie sticks.
• Tip: If you like it spicy, substitute Hidden Valley® Farmhouse Originals Southwest Chipotle Dressing in place of the Ranch Dressing and add diced pickled jalapenos.
• For a fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full calorie Ranch.
• Make Ahead: Prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.

BLACK BEAN CHICKEN APPETIZER

Steps:

• Mix all ingredients except chips together in a bowl.
• Pour into shallow serving dish.
• Heat in preheated 350 oven for 30 minutes.
• Serve with chips.

CROCK-POT CHICKEN WITH BLACK BEANS & CREAM CHEESE

Steps:

• Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
• Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
• Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
• Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
• All done and enjoy!

SOUTHWESTERN SPINACH-BLACK BEAN DIP

Steps:

• Saute the chopped onion in olive oil, add the frozen spinach and cook about 10 minutes.
• Add salt and pepper to taste.
• Add the Rotel tomatoes, cumin, chili powder.
• Cook about 5 more minutes and then add cream cheese. Stir frequently while it melts.
• Add black beans and corn, mix well, then add cheddar cheese.
• Stir until the cheese is melted.
• If the mixture gets too thick, add milk to thin it out to desired consistency.
• Serve with tortilla chips or as a side dish.

OUTRAGEOUS WARM CHICKEN NACHO DIP

Steps:

• Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.