Chicken Enchilada Dip is a creamy, cheesy, spicy chicken-filled enchilada dip, a hit with everyone who tries it.

cheesy dip in pan

Chicken Enchilada Dip

If I can turn a dish into something eaten on a tortilla chip I am totally in! Chips and dips get to the core of this savory girl every time. Not to mention, whenever you can turn a snack into a meal, everyone is ready to dive in.

Dippable and snackable is how my family would describe chicken enchilada dip. With all the flavors of my homemade enchiladas without the filling and rolling mess, anyone can make this enchilada dip.

Enchiladas find their way to our table quite regularly we eat them with a fork, scooped up on tortilla chips or rolled and stuffed into burritos. I make them with beef, or chicken, or vegetables. We’ve even been identified to eat enchiladas for breakfast.

This dip makes conventional enchiladas even simpler to scoop up on tortilla chips; the children and my husband had been raving about this appetizer for a few days. Hearty sufficient for a most important dish, this was an infinite success for our household film night time.

Begin by sauteeing your onions, bell pepper, and seasonings in a skillet. Whereas your onions are cooking reduce up the tortillas into small items with the intention to add them to the onion combination.

green chile sauce in skillet

I discover dips like this an effective way to make use of up leftover rotisserie rooster or stretch what you might need available. Simply 2-3 cups of rooster is lots to make a big pan of enchilada dip. You can too use canned rooster when you have some within the pantry.

Add the rooster, inexperienced chili, and bitter cream to the skillet and stir it till the bitter cream has melted into the combination earlier than including the cheese. As soon as the cheese has melted take away from the warmth and high with the remaining cheese and let that soften earlier than serving.

cheesy chicken dip scooped on tortilla chip

Enchilada Dip

  • olive oil
  • yellow onion
  • garlic
  • bell pepper
  • kosher salt
  • freshly floor black pepper
  • cumin
  • cayenne
  • inexperienced chile canned or frozen
  • white corn tortillas 
  • cooked rooster chopped
  • inexperienced chile sauce 
  • bitter cream
  • shredded Mexican cheese
sliced tortillas for enchilada dip

Tacky Hen Enchilada Dip

  1. In a big skillet, warmth the oil over medium-high warmth. Add the onions, garlic, peppers, salt, pepper, cumin, and cayenne. Saute till nearly tender, about 5 minutes.
  2. Whereas the greens are cooking, slice the tortillas into skinny 1/2″ strips after which chop the strips into 1/2″ squares. Add the inexperienced chile and the tortillas to the skillet and stir to combine all through. Return to a simmer.
  3. Add the rooster, the inexperienced chile sauce, and the bitter cream. Scale back the warmth to medium and stir till the bitter cream has melted into the sauce. Stir in 1 cup of cheese and stir once more to soften.
  4. High with the remaining cheese and canopy with a lid. Take away from the warmth and preserve lined for five minutes, till the cheese has melted. Serve with tortilla chips.
enchilada dip in large skillet

Enchilada Recipes

Oh, how my household loves enchiladas. It’s nearly ridiculous how typically we make and eat them. Sometimes we serve them piping sizzling with tortilla chips on the aspect to scoop up all of the tacky melted deliciousness.

Cheese and refried beans meld collectively to create a flavorful layer in these Tacky Hen and Refried Bean Enchiladas.

Tender pulled pork is simmered with Mexican spices for these Pulled Pork Enchiladas. The pork is layered with tortillas and loads of shredded pepper jack cheese to make this tacky, saucy, barely spicy recipe.

Green Chile Chicken Enchiladas in 30 minutes? Sure, it’s attainable and this recipe goes to be a household favourite very quickly in any respect. Gooey cheese, spicy inexperienced chile, and hearty chunks of rooster come collectively to make this simple dinner.

Get New Recipesdespatched to your inbox!

We by no means share your info with third events and can defend it in accordance with our Privacy Policy.

Servings: 8 servings

Forestall your display screen from going darkish

  • In a big skillet, warmth the oil over medium-high warmth. Add the onions, garlic, peppers, salt, pepper, cumin, and cayenne. Saute till nearly tender, about 5 minutes.

  • Whereas the greens are cooking, slice the tortillas into skinny 1/2″ strips after which chop the strips into 1/2″ squares. Add the inexperienced chile and the tortillas to the skillet and stir to combine all through. Return to a simmer.

  • Add the rooster, the inexperienced chile sauce, and the bitter cream. Scale back the warmth to medium and stir till the bitter cream has melted into the sauce. Stir in 1 cup of cheese and stir once more to soften.

  • High with the remaining cheese and canopy with a lid. Take away from the warmth and preserve lined for five minutes, till the cheese has melted. Serve with tortilla chips.

FREEZER MEAL: I prefer to double this recipe and freeze half of the dip for an additional meal. When it has cooled utterly, cowl with foil or a lid and freeze. A day or two earlier than you intend to eat this, take it out of the freezer and place it within the fridge. As soon as thawed, bake at 350°F for 20-Half-hour till melted and effervescent.

Energy: 180kcal · Carbohydrates: 14g · Protein: 7g · Fats: 11g · Saturated Fats: 5g · Polyunsaturated Fats: 1g · Monounsaturated Fats: 4g · Ldl cholesterol: 28mg · Sodium: 706mg · Potassium: 120mg · Fiber: 3g · Sugar: 5g · Vitamin A: 1009IU · Vitamin C: 23mg · Calcium: 171mg · Iron: 1mg

{initially printed 2/11/13 – recipe notes and pictures up to date 9/14/22}

cheesy chicken dip on tortilla chip



Source link

LEAVE A REPLY

Please enter your comment!
Please enter your name here