September 7, 2019
Southwest Chicken Dip
6 lbs and 12 oz shredded chicken
1 can of corn drained
1 can of Bush’s reduced sodium black beans (rinsed & drained)
1 can enchilada sauce (110 oz)
1 cup diced jalapeños
1 can RoTel (mild) Tomatoes tomatoes drained
9 cups shredded cheddar cheese
Mix 6 lb and 12oz of shredded chicken, can of corn, black beans, can of enchilada sauce, can of RoTel (mild) Tomatoe and green chilis, can of diced, and 1 cup of diced jalepenos.
Pour into a pan that has been sprayed with cooking spray.
Top with 9 cups of shredded cheddar cheese.
Portion out for 72 Servings. Each serving will meet 2 m/ma and 1/2 cup of additional veggie.