September 7, 2019

Southwest Chicken Dip

Ingredients

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

Instructions

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.

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