Southwest Chicken Enchilada Dip Food

SOUTHWEST CHICKEN ENCHILADAS

Steps:

• Saute garlic in oil over medium heat to release flavor. Do not brown. Add onions and continue to saute until onions become translucent. Add tomatoes, jalapenos, green chiles, chicken cubes, chili powder, cumin, mexican oregano, and salt. Bring to boil, lower heat and simmer for 10 to 12 minutes. Set filling aside.
• Fry tortillas in vegetable oil, over medium high heat, just long enough to make soft and flexible. Do not allow to crisp. Remove to paper towels and cover until ready to assemble enchiladas.
• Heat half and half with bouillon cube. Do not boil. Gradually add 4 oz shredded monterey jack cheese and whisk until smooth. Dip tortillas into cheese sauce. Place 2 to 3 T of the chicken mixture along with 1 T of each grated cheese on each tortilla and toll up.
• Arrange seam-side down in a greased 13 inch baking pan. Pour remaining cheese and bake, loosely covered at 350 degree oven for 30 minutes. Garnish with sliced scallions and salsa.

ENCHILADA DIP

Steps:

• Heat oven to 350°F.
• Beat cream cheese, chiles, seasonings and 1 cup shredded cheese in small bowl with mixer until blended. Stir in chicken.
• Spread onto bottom of 9-inch pie plate.
• Bake 20 to 25 min. or until dip is heated through. Sprinkle with remaining shredded cheese; let stand 10 min.

CHICKEN ENCHILADA DIP

Steps:

• Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
• Transfer the chicken mixture to a medium baking dish.
• Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
• ***NOTE***I season the chicken with my favorite spices prior to grilling.
• Fajita seasoning or Montreal seasoning work well.
• The purchased grilled chicken would save a step, also.
• I have added more or less jalapeno depending on the tastes of those I will be serving it to.

CHICKEN ENCHILADA DIP

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.

CHICKEN ENCHILADA DIP

Steps:

• PREHEAT oven to 350°F
• Beat cream cheese, 1 cup of the shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended.
• Stir in chicken.
• SPREAD into 9-inch pie plate.
• Sprinkle with remaining 1 cup shredded cheese.
• BAKE 20 to 30 minutes or until dip is heated through, and cheese is melted and just slightly browned at edges.
• Serve with tortilla chips.

CHICKEN ENCHILADA DIP

Steps:

• In a large microwave safe bowl, combine first 8 ingredients.
• Microwave uncovered on high 4-5 minutes.
• Stir.
• Microwave an additional 3-4 minutes or until heated through.
• If desired, sprinkle hot dip with chopped green onion.
• Serve with tortilla chips, or torn pieces of crusty bread.

SOUTHWEST CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9- x 13-inch baking dish with vegetable oil cooking spray.
• In a medium bowl, combine chicken, chilies, sauce, cumin, garlic and jalapeno.
• Place 1 tablespoon cheese and 1/4 cup chicken mixture in center of each tortilla; roll up and place seam side down in baking dish.
• In a medium bowl, combine sour cream and chicken broth.
• Pour over enchiladas and top with remaining cheese.
• Bake uncovered 15-20 minutes.

CROWD-PLEASER CHICKEN ENCHILADA DIP

Steps:

• Soften the cream cheese and cheddar cheese in microwave.
• Mix in the remaining ingredients.
• Set in refrigerator overnight for fullest flavor.
• Can be served hot, can be served cold, however you prefer with tortilla chips.
• Enjoy!

SASSY CHICKEN ENCHILADA DIP

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.

WEEKNIGHT CHICKEN ENCHILADAS

Steps:

• Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
• For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
• Stir the flour into the sour cream, and then add to the onion mixture.
• Stir in broth and chili peppers all at once.
• Cook and stir until thick and bubbly.
• Remove from heat; stir in 1/2 C of the cheese.
• For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
• Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
• Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
• Top with remaining sauce.
• Bake, covered, in 350* oven for 35 minutes.
• Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
• Let stand 10 minutes.
• If Desired: garnish tops with olives, tomatoes, and cheese.