Wednesday, January 14, 2015
This is a darn tasty hot layered dip that has refried beans, rice, chicken in chili gravy, and cheese! This Enchilada Dip is great for a crowd!
FOR THE CHICKEN:
2 boneless, skinless chicken breasts
1 packet chipotle marinade (like McCormick's)
1/4 C olive oil
1 C water
1 clove garlic, minced
1 T cumin
1 T chili powder
FOR THE CHILI GRAVY:
1/4 C lard (or vegetable shortening)
1/4 C flour
1/2 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons cumin
1/2 teaspoon oregano
2 T chili powder
2 C chicken stock
2 C refried beans
1 1/2 C cooked rice (see note)
1 1/2 C shredded Chipotle Cheddar cheese (or Cheddar)
Tortilla chips, for serving
NOTE: When I made the rice for this, I added RoTel, chicken stock instead of water, and cumin when I cooked the rice to flavor it. Your can substitute your favorite Mexican rice or plain white rice.
Mix the chicken marinade ingredients together and put it in a large zipper bag with the chicken. Marinate at least an hour. After an hour, dump the chicken and the marinade into a pot and cover the chicken with water. Boil the chicken until it's cooked through. Cool it until you can handle it and shred it.
Preheat the oven to 350 degrees. Melt the lard in a large skillet and whisk in the flour. Whisk in the chicken stock and remaining ingredients. Cook and whisk until the sauce is thick and bubbly. Remove from the heat and stir in the shredded chicken.
Spread the beans into a 9 x 13 pan. Spread the rice over the beans. Spread the chicken mixture over the rice. Top with the shredded cheese and the jalapeno slices. Bake uncovered for about 20 minutes or until it is heated through and the cheese is melted and slightly browned. Serve with tortilla chips.