Chicken Enchilada Dip

Hen Enchilada Dip is a creamy, tacky, spicy chicken-filled enchilada dip, successful with everybody who tries it.

cheesy dip in pan

Hen Enchilada Dip

If I can flip a dish into one thing eaten on a tortilla chip I’m completely in! Chips and dips get to the core of this savory lady each time. To not point out, each time you may flip a snack right into a meal, everybody is able to dive in.

Dippable and snackable is how my household would describe rooster enchilada dip. With all of the flavors of my home made enchiladas with out the filling and rolling mess, anybody could make this enchilada dip.

Enchiladas discover their approach to our desk fairly often 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 youngsters and my husband have been raving about this appetizer for a few days. Hearty sufficient for a major dish, this was an unlimited success for our household film evening.

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

green chile sauce in skillet

I discover dips like this a good way to make use of up leftover rotisserie rooster or stretch what you might need readily available. Simply 2-3 cups of rooster is lots to make a big pan of enchilada dip. It’s also possible to use canned rooster in case 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 prime 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. Prime with the remaining cheese and canopy with a lid. Take away from the warmth and maintain 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. Usually we serve them piping scorching 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 potential 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.

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Servings: 8 servings

  • 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.

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

FREEZER MEAL: I wish to double this recipe and freeze half of the dip for one more 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 revealed 2/11/13 – recipe notes and photographs up to date 9/14/22}

cheesy chicken dip on tortilla chip

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