Green Chili Chicken Enchilada Dip
Serves 1
Directions
- 1Preheat oven to 375°F.
- 2Mix cream cheese and sour cream together until smooth.
- 3Fold in chicken, green enchilada sauce, green chilis, half the Monterey Jack, half the pepper jack, and all seasonings.
- 4Transfer to a greased baking dish and spread evenly.
- 5Top with remaining cheese.
- 6Bake uncovered until bubbly and golden on top.
- 7Garnish with cilantro, jalapeños, and a squeeze of lime. Serve hot with tortilla chips or tostada shells.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 can green enchilada sauce
- 1 can diced green chilis
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup plain yogurt (optional)
- 1 1/2 cups shredded monterey jack cheese
- 1 cup shredded pepper jack cheese
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- to taste salt
- fresh cilantro (optional)
- sliced jalapeños (optional)
- fresh lime (optional)
Equipment
baking dish
Tips
- Make it ahead — it reheats beautifully and the flavor deepens overnight.
- Want more heat? Add a diced chipotle pepper in adobo sauce.
- Sour cream can be substituted with plain yogurt.
