EIGHT-LAYER CHICKEN CHILI DIP
Grab a plate, scoop and then dip. The work of layering pays off with this delicious (and beautiful) Tex-Mex inspired crowd pleaser. Make this dip the day before and refrigerate to save time on game day.
Provided by Food Network Kitchen
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat, add half of the onion and the garlic and cook, stirring, until soft and just begins to brown, about 4 minutes. Add the tomato paste, chili powder, 1/2 teaspoon salt and the cayenne pepper. Cook, stirring, until the oil is brick red, about 2 minutes. Add the chicken broth and bring to a simmer. Cook until thickened slightly, about 3 minutes. Add the shredded chicken and stir until just warmed through, remove from heat and cool to room temperature.
- Whisk together the sour cream, cilantro, lime juice and zest in a small bowl. Toss together the corn and pepper in another small bowl.
- Layer the dip in a medium, straight-sided 3-quart glass trifle bowl or your favorite serving dish. Spread the cornbread on the bottom, then top, in even layers, with the tomatoes, beans, cheese, cilantro-lime sour cream, chicken chili, the remaining chopped onions and the corn-pepper mixture.
- Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with chips for dipping.
HATCH CHILE CREAM CHEESE DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam.
- Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes.
- Meanwhile, peel and seed the chile and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese.
- Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes.
- Garnish with the dark green scallions and serve with tortilla chips.
CHICKEN CHILE VERDE ENCHILADAS
This is the way my Mom has been making enchiladas my whole life. She got the basic recipe from neighbors when she was a teenager. They are made with flour tortillas instead of corn and get a pasty texture which we enjoy. We always eat this with Recipe#195501 for a nice unhealthy comfort food meal. My Mom has also frozen these alongside the rice chile verde in aluminum containers...they bake up great in the oven!
Provided by Engrossed
Categories Chicken Breast
Time 50m
Yield 12-14 enchiladas, 6-14 serving(s)
Number Of Ingredients 12
Steps:
- Cook chicken breasts and shred.
- Preheat oven to 350°F.
- Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.
- Coat the bottom of a 13x9 baking dish with enchilada sauce.
- Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
- Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.
- After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
- Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
- Bake for 35 minutes or until bubbly.
Nutrition Facts : Calories 593.7, Fat 30.9, SaturatedFat 16.1, Cholesterol 106.4, Sodium 2418.9, Carbohydrate 47.5, Fiber 2.9, Sugar 15.7, Protein 31.3
CHILE VERDE CHICKEN CHEDDAR DIP RECIPE
Provided by á-36100
Number Of Ingredients 4
Steps:
- Mix cream cheese and salsa in bowl. Fold in chicken. Stir in 2 cups cheese, reserve the rest for topping. Mix well and pour into greased 8x8 pan. Sprinkle remaining cheese over top. Bake at 350 for 30 mins. Serve warm with tortilla chips!
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