Chicken Enchilada Dip

Last night I hosted Bunco at my house.  I wanted to serve some delicious snack foods that would taste amazing, be filling, and somewhat healthy.  Que Pinterest! Choosing from my board of appetizer ideas I found a Chicken Enchilada Dip idea!  Since we make our own Cafe Rio copycat burritos often it wouldn't be hard to convert that recipe into this dip idea.  And I'm sure you can do it with your favorite recipe too- it's more about the concept then the actual recipe.
In my crock pot I cooked 3 chicken breasts with a large can of Macayo's red enchilada sauce.  I cooked them on high for about 3 hours.

Once the chicken was done I shredded it in my Kitchen Aid then put it back into the crock pot.

Meanwhile I made my lime/chicken rice-
2 cups of rice
4 cups of water
1 T chicken seasoning
1 t. parsley
2 T lime juice
Cook until a full steady boil then turn off the burner and let the rice soak up the liquid.

In a casserole pan spread the cooked rice along the bottom.  Top with a large can of pinto or black beans (whichever you prefer- I used pinto)
Spread the chicken and all the sauce from the crock pot on top.
Sprinkle with cheese.

Bake at 350 for about 10 minutes or until the cheese is melted.

Serve with chips for dipping!