30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken Enchilada Dip
Chicken Enchilada Dip
Chicken Enchilada Dip
⏱2h
👥8
🔥450 cal
Hard
🍽️Mexican
A sophisticated enchilada dip featuring slow-smoked chicken, a homemade roasted tomato sauce, and a blend of premium Mexican cheeses. Garnished with pickled onions and micro cilantro.
A sophisticated enchilada dip featuring slow-smoked chicken, a homemade roasted tomato sauce, and a blend of premium Mexican cheeses. Garnished with pickled onions and micro cilantro.
Smoke Chicken Thighs at 225°F (107°C) for 3-4 hours, or until internal temperature reaches 165°F (74°C). Shred and set aside.
Roast Roma Tomatoes, White Onion, and Garlic at 400°F (200°C) for 30 minutes. Let cool slightly, then blend with Chipotle Peppers in Adobo Sauce and Apple Cider Vinegar until smooth. Strain through a fine-mesh sieve.
In a large bowl, combine shredded Chicken, Pinto Beans, Roasted Corn, and Roasted Red Bell Pepper.
Pour half of the Roasted Tomato Sauce over the chicken mixture and stir to combine.
Spread the chicken mixture evenly into a 9x13 inch baking dish.
Pour the remaining Sauce over the chicken mixture.
Sprinkle with Oaxaca Cheese and Cotija Cheese.
Bake for 20-25 minutes, or until bubbly and cheese is melted.
Garnish with Pickled Red Onions and Micro Cilantro before serving.
Ingredients
8
2 lb900 gChicken-bone-in, skin-on thighs
1 tbsp15 mLSmoked Paprika
1 tsp5 mLChipotle Powder
2 lb900 gRoma Tomatoes
1/21White Onion-quartered
4 cloves12 gGarlic-unpeeled
22Chipotle Peppers in Adobo Sauce
1 tbsp15 mLApple Cider Vinegar
1 (15 oz) can425 gPinto Beans-rinsed and drained
1 cup240 mLRoasted Corn Kernels
1/2 cup120 mLRoasted Red Bell Pepper-diced
8 oz225 gOaxaca Cheese-shredded
4 oz115 gCotija Cheese-crumbled
1/4 cup60 mLPickled Red Onions
1 tbsp15 mLMicro Cilantro
Equipment
Smoker
9x13 inch baking dish
Blender
Fine-mesh sieve
Large bowl
Instructions
Smoke Chicken Thighs at 225°F (107°C) for 3-4 hours, or until internal temperature reaches 165°F (74°C). Shred and set aside.
Roast Roma Tomatoes, White Onion, and Garlic at 400°F (200°C) for 30 minutes. Let cool slightly, then blend with Chipotle Peppers in Adobo Sauce and Apple Cider Vinegar until smooth. Strain through a fine-mesh sieve.
In a large bowl, combine shredded Chicken, Pinto Beans, Roasted Corn, and Roasted Red Bell Pepper.
Pour half of the Roasted Tomato Sauce over the chicken mixture and stir to combine.
Spread the chicken mixture evenly into a 9x13 inch baking dish.
Pour the remaining Sauce over the chicken mixture.
Sprinkle with Oaxaca Cheese and Cotija Cheese.
Bake for 20-25 minutes, or until bubbly and cheese is melted.
Garnish with Pickled Red Onions and Micro Cilantro before serving.
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