The Ultimate Chicken Enchilada Dip Recipe

Ingredients

For the Chicken

Ingredients, For the Chicken:

• 1 pound boneless, skinless chicken breasts

• 1 tablespoon olive oil

• half teaspoon chili powder

• half of teaspoon cumin

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

For the Sauce

Ingredients, For the Sauce:

– 1 (10.seventy five ounce) can cream of chicken soup

– 1 (10 ounce) can diced tomatoes with green chilies, undrained

– 1 (4 ounce) can chopped green chilies, undrained

– half of cup sour cream chicken enchiladas cream

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– half cup shredded cheddar cheese

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– 1/4 cup chopped onion

– 1 teaspoon chili powder

– half teaspoon salt

– 1/4 teaspoon black pepper

For the Dip

Cream Cheese (softened): Provides a luscious and creamy base for the dip.

Sour Cream: Adds a tangy and refreshing taste, balancing the richness.

Mayonnaise: Enhances the creaminess and provides a refined umami taste.

Salsa: Brings a vibrant and spicy notice, customizable to most popular warmth level.

Canned Tomatoes with Green Chiles: Add a zesty tomato taste with a touch of heat.

Green Onions: Provide a contemporary and subtly oniony crunch, adding depth.

Cumin: Enhances the savory flavors with its earthy and heat notes.

Chili Powder: Adds a smoky and fragrant spice, complementing the opposite seasonings.

Garlic Powder: Provides a delicate garlicky taste without overpowering.

Onion Powder: Adds a extra rounded and savory onion flavor than contemporary onions.

Instructions

For the Chicken

Ingredients:

– 1 (10 ounce) can cream of chicken soup

– 1 (10 ounce) can diced tomatoes and green chiles, undrained

– 1 (10 ounce) can black beans, rinsed and drained

– 1 (14.5 ounce) can corn, drained

– 1 (15 ounce) can chicken, drained and shredded

– 1 (8 ounce) package deal cream cheese, softened

– 1 cup shredded cheddar cheese

– 1 cup shredded Monterey Jack cheese

– Tortilla chips, for serving

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).

2. In a large bowl, mix the cream of chicken soup, diced tomatoes and green chiles, black beans, corn, chicken, cream cheese, cheddar cheese, and Monterey Jack cheese.

3. Spread the combination into a 9×13 inch baking dish.

4. Bake for 20-25 minutes, or until bubbly and heated by way of.

5. Serve with tortilla chips.

For the Sauce

Instructions, For the Sauce

In a medium saucepan, combine the salsa, tomato sauce, green chilies, cumin, chili powder, garlic powder, and onion powder. Bring to a simmer over medium warmth.

Reduce heat to low and simmer for quarter-hour, or until the sauce has thickened. Stir sometimes.

Season the sauce with salt and pepper, to style.

For the Dip

For the Dip:

1. Preheat oven to 350 levels F (175 degrees C). Grease a 9×13-inch baking dish.

2. In a big bowl, mix the cooked chicken, cream cheese, sour cream, salsa, green chiles, cumin, chili powder, salt, and pepper. Stir until properly mixed.

3. Spread the chicken mixture into the prepared baking dish.

4. In a small bowl, mix the shredded cheese and green onions. Sprinkle the cheese combination over the chicken combination.

5. Bake in preheated oven for 25-30 minutes, or till the cheese is melted and bubbly.

6. Let stand for five minutes earlier than serving. Serve with tortilla chips, pita chips, or vegetables.

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