Chicken Enchilada Dip

Name: Chicken Enchilada Dip (Upgraded)
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 1.5 lb Chicken Thighs-boneless, skinless; 1 tbsp Olive Oil; 1 tsp Smoked Paprika; 1 (28 oz) can Crushed Tomatoes; 2 tbsp Chipotle Peppers in Adobo Sauce-minced; 1 tbsp Adobo Sauce; 1 tsp Oregano-dried; 1 (15 oz) can Black Beans-rinsed and drained; 1 cup Frozen Corn; 1/2 cup Diced Poblano Peppers; 2 cups Shredded Monterey Jack Cheese; 1 cup Shredded Pepper Jack Cheese; 1/2 cup Shredded Queso Quesadilla; 1/4 cup Mexican Crema; 2 tbsp Chopped Cilantro

⏱1h

👥8

🔥400 cal

Medium

🍽️Mexican

A richer, more flavorful enchilada dip with a touch of heat. Uses roasted tomatoes and a blend of cheeses for a more complex taste.

1.5 lb Chicken Thighs-boneless, skinless

1 tbsp Olive Oil

1 tsp Smoked Paprika

1 (28 oz) can Crushed Tomatoes

2 tbsp Chipotle Peppers in Adobo Sauce-minced

See all 15 ingredients ↓

(0 reviews)

⏱1h

👥8

🔥400 cal

Medium

🍽️Mexican

A richer, more flavorful enchilada dip with a touch of heat. Uses roasted tomatoes and a blend of cheeses for a more complex taste.

#Dip #Chicken #Mexican #Spicy #Appetizer

Instructions

Preheat oven to 375°F (190°C).
Toss Chicken Thighs with Olive Oil and Smoked Paprika. Roast for 20-25 minutes, or until cooked through. Shred and set aside.
In a saucepan, combine all Sauce ingredients. Simmer for 15 minutes, stirring occasionally.
In a large bowl, combine shredded Chicken, Black Beans, Corn, and Diced Poblano Peppers.
Pour half of the Sauce mixture 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 Monterey Jack Cheese, Pepper Jack Cheese, and Queso Quesadilla.
Bake for 20-25 minutes, or until bubbly and cheese is melted.
Top with Mexican Crema and Chopped Cilantro before serving.

Ingredients

1.5 lb 680 g Chicken Thighs-boneless, skinless
1 tbsp 15 mL Olive Oil
1 tsp 5 mL Smoked Paprika
1 (28 oz) can 794 g Crushed Tomatoes
2 tbsp 30 mL Chipotle Peppers in Adobo Sauce-minced
1 tbsp 15 mL Adobo Sauce
1 tsp 5 mL Oregano-dried
1 (15 oz) can 425 g Black Beans-rinsed and drained
1 cup 240 mL Frozen Corn
1/2 cup 120 mL Diced Poblano Peppers
2 cups 225 g Shredded Monterey Jack Cheese
1 cup 115 g Shredded Pepper Jack Cheese
1/2 cup 60 g Shredded Queso Quesadilla
1/4 cup 60 mL Mexican Crema
2 tbsp 30 mL Chopped Cilantro

Equipment

9x13 inch baking dish
Roasting pan
Saucepan
Large bowl

Instructions

Preheat oven to 375°F (190°C).
Toss Chicken Thighs with Olive Oil and Smoked Paprika. Roast for 20-25 minutes, or until cooked through. Shred and set aside.
In a saucepan, combine all Sauce ingredients. Simmer for 15 minutes, stirring occasionally.
In a large bowl, combine shredded Chicken, Black Beans, Corn, and Diced Poblano Peppers.
Pour half of the Sauce mixture 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 Monterey Jack Cheese, Pepper Jack Cheese, and Queso Quesadilla.
Bake for 20-25 minutes, or until bubbly and cheese is melted.
Top with Mexican Crema and Chopped Cilantro before serving.

Nutrition per serving

Calories 400

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Chicken Enchilada Dip

Chicken Enchilada Dip

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