Recipe Background
Your favorite Mexican dish becomes your favorite new appetizer with this Chicken Enchilada Dip. This creamy blend of chicken, sour cream, and cheeses is perfect for dipping carrot sticks or tortilla chips into. Serve it at your next gathering and surprise your guests with a dip they may have never heard of. Chicken Enchilada Dip is a quick starter that will be ready in less than 30 minutes.
Your favorite Mexican dish becomes your favorite new appetizer with this Chicken Enchilada Dip. This creamy blend of chicken, sour cream, and cheeses is perfect for dipping carrot sticks or tortilla chips into. Serve it at your next gathering and surprise your guests with a dip they may have never heard of. Chicken Enchilada Dip is a quick starter that will be ready in less than 30 minutes.
Ingredients
- 1 1/2 cups sour cream
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup pepper jack cheese shredded
- 1 tablespoon green onions sliced
- 1 1/2 pounds chicken thighs and legs cooked and shredded
- 1/2 cup cheddar cheese shredded
Directions
- Preheat the oven to 425 degrees F.
- In a large bowl, add the sour cream, the cumin, the garlic powder, the salt, and the cayenne pepper and mix until combined.
- Add the pepper jack cheese, the green onions, and the shredded chicken and stir together.
- Place the chicken mixture in the bottom of a baking dish, spreading it out evenly.
- Cover with the cheddar cheese.
- Bake in the oven until the cheese is fully melted, about 15 minutes.
- Allow the casserole to cool and serve!
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