The Ultimate Chicken Enchilada Dip Recipe

Ingredients

For the Chicken

Ingredients, For the Chicken:

• 1 pound boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1/2 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

For the Sauce

Ingredients, For the Sauce:

– 1 (10.seventy five ounce) can cream of chicken soup

– 1 (10 ounce) can diced tomatoes with green chilies, undrained

– 1 (4 ounce) can chopped green chilies, undrained

– 1/2 cup sour cream chicken enchiladas cream

– half of cup shredded cheddar cheese

– 1/4 cup chopped onion

– 1 teaspoon chili powder

– half of teaspoon salt

– 1/4 teaspoon black pepper

For the Dip

Cream Cheese (softened): Provides a luscious and creamy base for the dip.

Sour Cream: Adds a tangy and refreshing taste, balancing the richness.

Mayonnaise: Enhances the creaminess and adds a subtle umami taste.

Salsa: Brings a vibrant and spicy observe, customizable to most well-liked warmth stage.

Canned Tomatoes with Green Chiles: Add a zesty tomato flavor with a contact of heat.

Green Onions: Provide a fresh and subtly oniony crunch, including depth.

Cumin: Enhances the savory flavors with its earthy and heat notes.

Chili Powder: Adds a smoky and aromatic spice, complementing the other seasonings.

Garlic Powder: Provides a refined garlicky flavor with out overpowering.

Onion Powder: Adds a extra rounded and savory onion flavor than fresh onions.

Instructions

For the Chicken

Ingredients:

– 1 (10 ounce) can cream of chicken soup

– 1 (10 ounce) can diced tomatoes and green chiles, undrained

– 1 (10 ounce) can black beans, rinsed and drained

– 1 (14.5 ounce) can corn, drained

– 1 (15 ounce) can chicken, drained and shredded

– 1 (8 ounce) package deal cream cheese, softened

– 1 cup shredded cheddar cheese

– 1 cup shredded Monterey Jack cheese

– Tortilla chips, for serving

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a big bowl, mix the cream of chicken soup, diced tomatoes and green chiles, black beans, corn, chicken, cream cheese, cheddar cheese, and Monterey Jack cheese.

3. Spread the mixture right into a 9×13 inch baking dish.

4. Bake for 20-25 minutes, or until bubbly and heated via.

5. Serve with tortilla chips.

For the Sauce

Instructions, For the Sauce

In a medium saucepan, mix the salsa, tomato sauce, green chilies, cumin, chili powder, garlic powder, and onion powder. Bring to a simmer over medium heat.

Reduce warmth to low and simmer for quarter-hour, or till the sauce has thickened. Stir often.

Season the sauce with salt and pepper, to style.

For the Dip

For the Dip:

1. Preheat oven to 350 levels F (175 degrees C). Grease a 9×13-inch baking dish.

2. In a large bowl, mix the cooked chicken, cream cheese, sour cream, salsa, green chiles, cumin, chili powder, salt, and pepper. Stir till nicely mixed.

3. Spread the chicken mixture into the ready baking dish.

4. In a small bowl, combine the shredded cheese and green onions. Sprinkle the cheese mixture over the chicken combination.

5. Bake in preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

6. Let stand for 5 minutes before serving. Serve with tortilla chips, pita chips, or vegetables.