Ingredients:
1 package Premio Chorizo Sausage, casings removed
1/2 of a 15 ounce can black beans, rinsed and drained
1 (28 ounce) can good enchilada sauce
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 (4 ounce) can diced green chilies
1 (16 ounce) bag shredded Mexican-blend cheese
2 cups queso fresco (or queso Blanco)
1-2 bags Party ‘tizers Black Bean Dippin’ Chip
Garnish:
2 green onions, sliced
1 (3 ounce) can sliced premium black olives
1 Roma tomato, chopped
1/2 cup red onion, chopped
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Chorizo, Chicken & Black Bean Blitz Enchilada Dip:
1. Preheat oven to 375 degrees (F). Remove casings from Premio Sausage. In a large, deep nonstick skillet, break sausage up and fry until done, breaking up into small pieces as you cook, according to package directions. Drain grease well.
2. Add pulled chicken from store-bough rotisserie chicken, black beans, and enchilada sauce; sir to combine and set aside.
3. In a medium bowl, warm cream cheese in microwave just until it’s easy to stir. Stir in sour cream well and fold in green chilies. Spread evenly onto bottom of a 13 x 9 (or larger) glass baking dish.
4. Spoon sausage/chicken/bean mixture over cream cheese layer evenly. Top with shredded and crumbled cheeses.
5. Place into preheated oven and cook until heated through and cheese on top has fully melted about 20 minutes. Remove from oven and sprinkle top evenly with garnish ingredients. Enjoy with Black Bean Dippin’ Chips!
SERVES: 4-8
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