Friday, February 10, 2012

Chicken Enchilada Dip

This dip has been on my "to make" list since before I left home for college. As I prepared for college, I went through my parents' cookbooks searching for all my favorite recipes and finding a few new ones. This was one that was new but looked delicious. 

I have honestly tried to make it a dozen times since then but randomly wouldn't have sour cream or chicken or a jalapeno....and the list goes on. So finally, this Super Bowl Sunday, I finally conquered it and I am glad I did!

My friends literally swarmed this stuff and it was gone in a matter of minutes. Although I think anything that is cheesy and can be eaten with a chip is usually a crowd pleaser. 

As always, this is one of those great recipes where you can fiddle with it-if that's your thing [like me] or go straight from the recipe and I promise it will taste good!

This is also a great time to use my Crock Pot Shredded Chicken that I mentioned. It was so nice to already have the chicken made so I basically just threw the ingredients together on the stove and it was fast! In particular, if you made a Mexican seasoned [add some cumin, chile powder, salsa] batch, it would be even more perfect for this dip!


Chicken Enchilada Dip
The Apron Gal
Serves 6 as an appetizer

Ingredients
1/2 cup chopped onion
2 tablespoons butter
2 cups shredded cooked chicken (or canned) about 1 large chicken breast or 2 smaller cooked
1 1/2 cups (12 ounces) sour cream
3/4 cup (3 ounces) cream cheese
1/4 cup salsa
2 jalapeno peppers, chopped (seeded for less heat-leave seeds for greater heat)
1 can (4 ounces) diced green chiles
1/2 teaspoon garlic salt 
1/2 cup crushed tortilla chips
1 teaspoon hot sauce (like Cholula) optional for additional heat! 
1/2 cup (2 ounces) shredded Cheddar cheese

Directions

Melt the butter in a saucepan over medium heat. Add the onions and jalapeno and saute about 4 minutes or until softened but not mushy. Add the chicken and saute until heated through. Stir in sour cream, cream cheese, salsa, green chiles, garlic salt and crushed tortilla chips.

Simmer until heated through and blended nicely. Taste to see if additional salt and/or hot sauce is desired.  Spoon into an oven safe baking pan and then sprinkle with the shredded Cheddar cheese. 

Bake for 10 to 15 minutes at 350 to get dip hot and bubbly. Or you can cook it in the microwave for 4 to 5 to melt the cheese and get the dip bubbly. 

If you made this ahead of time and put the uncooked dip in the fridge, reheat for 20-30 minutes or until dip is hot and bubbly and the center is hot. 

Serve with tortilla chips or even spoon into a tortilla....yum

Enjoy!

1 comment:

  1. I'm going to make this tonight for dinner. might add black beans for more heartyness.

    ReplyDelete

I love to hear your thoughts on my recipes and I read every single comment!! Thanks for visiting The Apron Gal!

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