Preheat oven to 350 degrees. Beat together cream cheese and ranch dressing mix in a medium mixing bowl with an electric mixer until combined. Gently fold in chicken and diced tomatoes and green chilies; spread in a greased 10-inch cast iron skillet. Bake, covered, for 20 minutes or until heated through (165 degrees).
Recipe
Author
Hy-Vee Test Kitchen
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Description
Enchiladas or burritos? How will you use your homemade Southwest Chicken and Ranch filling?
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8-oz.) pkg. Hy-Vee cream cheese, softened | ||
| 1 (1.12-oz.) pkg. Hy-Vee ranch dressing mix | ||
| 1 lbs. Hy-Vee rotisserie chicken, shredded | ||
| ½ (15-oz.) can Hy-Vee diced tomatoes and green chilies | ||
| ½ c. Hy-Vee shredded sharp Cheddar cheese | ||
| ¾ c. Hy-Vee frozen corn, thawed | ||
| ½ (15-oz.) can Hy-Vee no-salt-added black beans, drained and rinsed | ||
| 1 fresh jalapeno, seeded and finely chopped | ||
| 8 slice(s) Hy-Vee bacon, crisp-cooked | ||
| 4 cherry tomatoes, quartered | ||
| 8 (8-inch each) Hy-Vee fajita-size flour tortillas |
Things To Grab
- 10-inch cast iron skillet
- Electric mixer
- Medium bowl
Directions
Remove from oven. top with Cheddar cheese, frozen corn, black beans, and jalapeno. Bake, uncovered, for 5 minutes or until cheese is melted. Top with crisp-cooked bacon and cherry tomatoes. Serve in flour tortillas, if desired.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 80mg
- Sodium: 1030mg
- Total Carbohydrates: 26g
- Protein: 22g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 4%