Recipes

Jeanne’s Chicken Enchilada Dip

I told my son the other day that my favorite food is dip. He told me that dip isn’t really a food. I disagree. Here’s a yummy dip recipe from The Beach House CookbookIf you also love dip, I have another recipe for you tomorrow.

Jeanne’s Chicken Enchilada Dip

3 large bone-in chicken breasts
1 pound cream cheese, softened
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 tablespoon chili powder
1 tablespoon hot sauce, or to taste
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 (10 ounces) can diced tomatoes with green chiles, undrained
1/2 cup chopped fresh cilantro, plus extra for serving (optional)
4 green onions, chopped
Tortilla chips for serving

  1. Place the chicken in a large stockpot, add water to cover, and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes, or until the chicken is done. Remove the chicken from the water and let cool. Skin and debone the chicken, and shred the meat with two forks.
  2. Beat the cream cheese until creamy. Beat in the Cheddar, chili powder, hot sauce, garlic, cumin, oregano, and paprika. Stir in the chicken, tomatoes, cilantro, and green onions. Cover and refrigerate overnight.
  3. Sprinkle the dip with additional cilantro and serve with tortilla chips.

My notes: To save time, I used cooked rotisserie chicken strips, the kind you get in the deli meat section. I do think the texture of this dip might be better with the shredded chicken. Otherwise, this is a tasty, but spicy dip. I might mess around with the proportions a little bit. I would probably like fewer tomatoes to the amount of cheese and maybe a tad less spice.

Adapted from The Beach House Cookbook: Easy Breezy Recipes with a Southern Accent by Mary Kay Andrews.

 

 

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