Sassy Chicken Enchilada Dip Food

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CHICKEN ENCHILADA DIP



Chicken Enchilada Dip image

Chicken enchilada dip is the easiest way to make enchiladas.

Categories     chicken enchiladas     enchiladas     cheese     appetizers     dips     mexican food     tex mex recipe     tex mex dip     cheesy enchilada dip     chicken dip     chicken enchilada dip     tortilla chip dip     chip dip     black bean dip

Time 30m

Yield 6-8 servings

Number Of Ingredients 10

1 1/2 (8-oz.) blocks cream cheese, softened
1 1/2 c. shredded chicken
1 (15-oz.) can black beans, rinsed and drained
1 1/2 c. shredded pepper jack
1 1/2 c. shredded cheddar
1 c. enchilada sauce
2 oz. (4-oz.) cans green chiles, chopped
2 tsp. taco seasoning
Fresh cilantro leaves, for garnish
Tortilla chips, for serving

Steps:

  • Preheat oven to 350°. In a large bowl, stir together cream cheese, shredded chicken, black beans, 1 cup pepper jack, 1 cup cheddar, enchilada sauce, green chiles, and taco seasoning.
  • Transfer dip to an ovenproof skillet and top with remaining 1/2 cup cheeses. Bake until warmed through and bubbly, 20 to 25 minutes.
  • Garnish dip with cilantro and serve with tortilla chips.

SASSY CHICKEN ENCHILADA DIP



Sassy Chicken Enchilada Dip image

My sister-in-law made this for a holiday, and it was a quick solution for me to use at a party the following night. It is a quick and easy appetizer, and different than the rest of the dips we are used to! Definitely classified as a keeper! Serve with tortilla chips.

Provided by MICHELLEC2

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 2h15m

Yield 16

Number Of Ingredients 10

3 cooked, boneless chicken breast halves, shredded
2 (8 ounce) packages light cream cheese, softened
4 green onions, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon minced garlic
1 teaspoon chopped cilantro
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon paprika

Steps:

  • In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 3.4 g, Cholesterol 31.4 mg, Fat 6.7 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 3.6 g, Sodium 173 mg, Sugar 0.2 g

CHICKEN ENCHILADA DIP



Chicken Enchilada Dip image

A friend brought this appetizer to our house for a dinner party. Everyone loved the zesty chicken and cheese dip so much that no one was hungry for supper. My friend graciously shared the recipe, and I've served it many times, always with rave reviews. -Leah Davis, Morrow, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 9

2 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese
1 can (5 ounces) evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
Tortilla chips

Steps:

  • In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with tortilla chips.

Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 291mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

SASSY CHICKEN ENCHILADAS



Sassy Chicken Enchiladas image

These are something that I just made up tonight for dinner and they were yum yum yummy. I would put them at a 3 or 4 on the scale of 1-10 for spiciness, so if you like spicy, you'll love these.

Provided by Megan Krape

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

8 flour tortillas (I used an organic whole wheat low cal, low fat brand)
10 ounces boneless chicken breasts (1 1/2 boneless breasts shredded)
1 (10 ounce) can red enchilada sauce (I used Old El Paso HOT enchilada sauce)
3/4 cup reduced-fat cheddar cheese (shredded, reserve 1/4 for topping)
1/2 cup colby-monterey jack cheese (shredded)
3 tablespoons goat cheese (soft)
1 (4 ounce) can green chilies (don't drain)
1/2 cup fat free sour cream
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper

Steps:

  • Preheat oven to 350.
  • Cook chicken breasts on grill (outdoor or Foreman)- Let sit till it's cool enough to shred.
  • In a med size mixing bowl, Mix the shredded 1 1/2 to 2 chicken breasts and put in bowl with green chilies, goat cheese, cheddar, colby/jack, salt and pepper, and sour cream. Divvy up into 8 equal, separate piles. Set aside
  • Pour 3/4 cup enchilada sauce in bottom of 9x13 metal nonstick pan. Take 1 tortilla and dip one side (basically just lay it totally flat) in the sauce inside the pan. Spread 1 'pile' evenly down middle of tort and roll tightly, placing seem side down. Repeat with 7 remaining.
  • Pour remaining sauce evenly over top and finish with reserved 1/4 cup cheddar.
  • Bake in 375 preheated oven for 20-25 min or until sauce in bottom of pan is bubbling and the enchiladas are cooked through.
  • Garnish with sour cream and green onion if desired.

Nutrition Facts : Calories 219.1, Fat 8.7, SaturatedFat 3.1, Cholesterol 30.4, Sodium 464, Carbohydrate 21.6, Fiber 1.5, Sugar 2.7, Protein 13.2

SASSY CHICKEN ENCHILADAS RECIPE



Sassy Chicken Enchiladas Recipe image

We loved these easy chicken enchiladas. The recipe is simple enough to follow without too many added ingredients. Adjust the taco seasoning to suit your taste buds. Once baked, the chicken enchiladas are moist and flavorful with ooey gooey cheese on top. The flavor of these enchiladas was all that we could hope for. Try with corn tortillas too.

Provided by Holly Willwerth @Hollybells

Categories     Chicken

Number Of Ingredients 8

1 pound(s) boneless, skinless, chicken breast or tenderloins
1 can(s) tomatoes and chiles (10 oz)
- taco seasoning mix, to taste
8 - flour tortillas
2 cup(s) shredded cheese (cheddar or Mexican blend)
1 clove(s) garlic, minced
1/4 cup(s) cilantro, fresh, chopped
1-2 can(s) enchilada sauce (10 oz)

Steps:

  • Turn on a skillet to med-med high heat. Spray with non-stick spray.
  • Brown chicken for about 2-3 minutes on each side. Then add a minced clove of garlic, tomatoes and chiles (with juice), taco seasoning, and cilantro. Cover, and simmer until chicken is cooked through and juice reduces.
  • Turn off the heat and shred the chicken. (I leave it in the pan, saves a dish, and keeps it warm.)
  • Warm tortillas enough so they will roll. Place 1/8 chicken mixture, and 1 Tbsp shredded cheese on each tortilla and roll.
  • Place seam side down in a baking dish sprayed with non-stick spray. Pour enchilada sauce over the enchiladas (add as much or little as you'd like). Top with remaining cheese.
  • Bake at 350 for 30 min. Garnish if you like, with some fresh chopped green onion, and some black olives. Serve with salsa and sour cream.

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