Cheesy chicken and rice melted with salsa, refried beans, and enchilada sauce is this Chicken Jambalaya recipe. This is a quick and easy crockpot chip dip that's perfect for your next game day, holiday party, or get-together.
Course Appetizer, Snack
Cuisine Mexican
Keyword Chicken Jambalaya
Prep Time 5minutes
Cook Time 2hours
Servings 20
Ingredients
12.5ouncescannned chicken 1 can, drained
1cupminute riceuncooked
10ouncesred enchilada sauce 1 can
16ouncessalsa1 jar, your favorite brand and spice
10ouncesrefried beans1 can
16ounces Velveeta Cheesecubed
Instructions
Add all ingredients to a medium crockpot and stir. Cook on high for about 2 hours OR cook on low for about 4 hours until the dip is hot and bubbling. Then just keep warm. Stir occasionally. Serve warm and with tortilla chips. Enjoy!
Notes
Tip:Add more chicken for a heartier dip. Add more rice to thicken the dip.