Rooster Enchilada Dip is a creamy, tacky, spicy chicken-filled enchilada dip, successful with everybody who tries it.
Rooster Enchilada Dip
If I can flip a dish into one thing eaten on a tortilla chip I’m completely in! Chips and dips get to the core of this savory lady each time. To not point out, at any time when you’ll be able to flip a snack right into a meal, everybody is able to dive in.
Dippable and snackable is how my household would describe rooster enchilada dip. With all of the flavors of my home made enchiladas with out the filling and rolling mess, anybody could make this enchilada dip.
Enchiladas discover their strategy to our desk fairly repeatedly we eat them with a fork, scooped up on tortilla chips or rolled and stuffed into burritos. I make them with beef, or rooster, or greens. We’ve even been recognized to eat enchiladas for breakfast.
This dip makes conventional enchiladas even simpler to scoop up on tortilla chips; the children and my husband have been raving about this appetizer for a few days. Hearty sufficient for a fundamental dish, this was an unlimited success for our household film night time.
Begin by sauteeing your onions, bell pepper, and seasonings in a skillet. Whereas your onions are cooking minimize up the tortillas into small items in an effort to add them to the onion combination.
I discover dips like this an effective way to make use of up leftover rotisserie rooster or stretch what you might need readily available. Simply 2-3 cups of rooster is a lot to make a big pan of enchilada dip. You too can use canned rooster when you’ve got some within the pantry.
Add the rooster, inexperienced chili, and bitter cream to the skillet and stir it till the bitter cream has melted into the combination earlier than including the cheese. As soon as the cheese has melted take away from the warmth and prime with the remaining cheese and let that soften earlier than serving.
Enchilada Dip
- olive oil
- yellow onion
- garlic
- bell pepper
- kosher salt
- freshly floor black pepper
- cumin
- cayenne
- inexperienced chile canned or frozen
- white corn tortillas
- cooked rooster chopped
- inexperienced chile sauce
- bitter cream
- shredded Mexican cheese
Tacky Rooster Enchilada Dip
- In a big skillet, warmth the oil over medium-high warmth. Add the onions, garlic, peppers, salt, pepper, cumin, and cayenne. Saute till nearly tender, about 5 minutes.
- Whereas the greens are cooking, slice the tortillas into skinny 1/2″ strips after which chop the strips into 1/2″ squares. Add the inexperienced chile and the tortillas to the skillet and stir to combine all through. Return to a simmer.
- Add the rooster, the inexperienced chile sauce, and the bitter cream. Cut back the warmth to medium and stir till the bitter cream has melted into the sauce. Stir in 1 cup of cheese and stir once more to soften.
- Prime with the remaining cheese and canopy with a lid. Take away from the warmth and hold lined for five minutes, till the cheese has melted. Serve with tortilla chips.
Enchilada Recipes
Oh, how my household loves enchiladas. It’s nearly ridiculous how typically we make and eat them. Sometimes we serve them piping sizzling with tortilla chips on the aspect to scoop up all of the tacky melted deliciousness.
Cheese and refried beans meld collectively to create a flavorful layer in these Tacky Rooster and Refried Bean Enchiladas.
Tender pulled pork is simmered with Mexican spices for these Pulled Pork Enchiladas. The pork is layered with tortillas and loads of shredded pepper jack cheese to make this tacky, saucy, barely spicy recipe.
Inexperienced Chile Rooster Enchiladas in Half-hour? Sure, it’s potential and this recipe goes to be a household favourite very quickly in any respect. Gooey cheese, spicy inexperienced chile, and hearty chunks of rooster come collectively to make this simple dinner.
{initially printed 2/11/13 – recipe notes and images up to date 9/14/22}
