Chicken Taco Dip

Ingredients

• 1 tablespoon olive oil
• 1/2 white onion (diced)
• 1lb boneless, skinless chicken breast (cut into small pieces)
• 1 packet fajita seasoning mix
• 1 can refried beans
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne powder
• 4oz light cream cheese (at room temperature)
• 1.5 cups light sour cream
• 2 10 ounce cans Rotel diced tomatoes & green chiles
• 2 cups shredded pepper jack cheese
• 2 cups guacamole (store-bought or homemade)
• tortilla chips (for serving)

Directions

1. In a saute pan, heat olive oil over medium low heat. Once hot, add onion and cook for 3 minutes until translucent. Add chicken, and continue cooking until chicken is no longer pink, stirring occasionally.
2. Once chicken is cooked through, drain juices from pan. Place back onto heat. Add faijta seasoning packet and 1/4 cup water to pan, stir to combine all ingredients. Cook chicken for 3 minutes more, then remove from heat and let cool.
3. In a bowl, combine refried beans, cumin, cinnamon, and cayenne. Stir to combine all ingredients. Set aside.
4. In another bowl, mix together sour cream and cream cheese until smooth. Set aside.
5. In a baking dish, layer refried beans, shredded cheese, chicken mixture, then sour cream mixture. Then, add layer of guacamole, shredded cheese, diced tomatoes, and top with remaining shredded cheese. Refrigerate until serving, at least one hour. Serve with tortilla chips for dipping.