South of the Border, North of Hunger: Dub Shack BBQ Presents Smoked Chicken Enchilada Dip

I cannot believe I lost the contents to the post I planned on dropping this morning but here it is. Let's see how much I remember and how quickly this goes back viral to my satisfaction.

INGREDIENTS

Two 5 oz cans canned chicken*

12 oz enchilada sauce

15 oz golden corn, undrained 

15 oz black beans, undrained 

2 8 oz softened cream cheese blocks

8 oz Colby jack or Mexican cheese

Meat Church's Holy Cow barbecue rub**

*Because I'm lazy at times, I used canned chicken. The preferred move is grilling two chicken breasts and cubing them.

**Although you don't see the bottle, I really did use Holy Cow

STEP ONE. Grease the cast iron skillet and set aside. Mix together everything in a bowl reserving half of that bag of shredded cheese until they all look like they've played together outside all day. Once mixed to a consistency you're satisfied with, add it to the skillet and go outside.

STEP TWO. Give your grill a two-zone fire to work with and light it up! Once the temperature reaches 350 degrees, slide the skillet over and let the magic happen. Check for an internal temperature of 165 degrees after 25 to 30 minutes - even with melted cheese, an optimal temp is one where everything is melted and bubbly with a slight browning on the sides. If the dip is too thick, add more milk. If it is too thin, add cheese to thicken it up a touch.

STEP THREE. Pull after the cream cheese is fully melted. For some reason I really don't know why it has a higher melting point than regular cheddar and shredded cheese so stir thoroughly until it is fully melted in with the rest of the group. Add the remaining cheese, wait a few minutes and serve joyfully with a strong chip!

I lost the original content so if it feels a bit disjointed, please forgive me. Of course, make this your own: Don't like chicken? Use ground beef, chorizo, sausage, or whatever tickles your fancy. As always, thank you for reading this post. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!