This finger-licking-good dip will have you grabbing a spoon instead of chips. Hot dip made with all the wonderful flavor you get in a Chicken Enchilada Verde. Juicy grilled chicken, tomatillos, green bell peppers, cilantro, jalapeno, all mixed with cream cheese and lots of Monterrey Jack.
Hot cheesy deliciousness!
Speaking of “finger-licking-good” …
Here is a little tip: DON’T lick your fingers right after mincing jalapenos!
Yes, this tip does come from experience and it was not a pleasant one. You know how sometime (okay, all the time) you are happily cooking and grooving, everything is smelling delicious, you are so into it that you’re not even thinking about consequences of your actions? You’re mincing a big, beautiful jalapeno and adding it to the dish. You go to grab another ingredient and realize that your fingers are still juicy so you lick them….MISTAKE!
Your mouth suddenly burst into flames and you realize just how much of a wuss you are when it comes to spicy stuff. God forbid you have company over and you have to keep your cool instead of running around the kitchen, screaming like a fire alarm. Running to the fridge for milk only to realize you have less than a cup of milk left. Then you have to make a decision, drink the milk to put out the fire or save it for your toddler because it’s almost dinner time?
Fastest decision ever….gulp the milk and drag your butt to the store to get more.
Luckily, this dip is so delicious (and the fire in your mouth will be out by the time it’s done) that it’s worth it!
Enjoy this tasty appetizer with your choice of chips or veggies. Just make sure to wait for it to cool down a bit or you’ll have another fire to deal with!
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Chicken Enchilada Verde Dip
Ingredients
- 4 chicken tenders
- 2 tsp fresh lime juice
- salt
- __
- 3 medium tomatillos
- 1 medium green bell pepper
- 1 jalapeno
- 1/2 cup diced white onion or yellow
- 8 oz cream cheese
- 1 cup of grated Monterrey Jack cheese
- 1 Tbsp minced fresh cilantro
- 1/2 cup sour cream
- salt
- 1/2 tsp cumin
- More cheese for topping
Instructions
- Preheat the oven to 350 and lightly grease a baking dish.
- Cook chicken tenders in a medium frying pan with a some lemon juice and salt, over medium heat, until completely done and golden on both sides. Set aside.
- Dice tomatillos, onion and green bell pepper and saute them over medium heat until soft.
- Beat cream cheese, salt, cumin and sour cream together until smooth.
- Fold in diced chicken, cooked veggies, cheese, cilantro and minced and seeded jalapeno.
- Spread the mixture in the baking dish, making sure it's spread evenly for even baking.
- Top off with some more cheese and bake for 15-18 minutes.
Notes
Check out these great recipes from other bloggers:
One Pan Mexican Quinoa from Damn Delicious
Avocado Bean Dip from Shugary Sweets
Tex-Mex Chicken Casserole from Fifteen Spatulas
More Delicious Recipes To Try:
Chicken Fajita Stuffed Peppers
Avocado Chicken Quesadilla
Homemade Creamy Chicken Enchilada Soup
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Carol at Wild Goose Tea says
I pinned this under appetizers. But for me I could just flat out eat it for a main dish. Oh my it looks beyond delicious. Definitely one of those ‘pig out’ recipes.
lyuba says
I love having appetizers for dinner! Definitely can have it any time 🙂
Thank you so much, Carol!
Heather @ French Press says
I don’t think I’d even need the chips! it looks amazing lyube
lyuba says
Just a spoon, that’s all!
Thank you, Heather 🙂
Tanya Schroeder says
This is my kind of dip Jyuba, it’s cheesy, spicy and creamy. Love it, could probably just eat it for dinner!
lyuba says
Always good any time of the day! (Had some for breakfast too 😉 )
Thank you, Tanya!
Jaren (Diary of a Recipe Collector) says
This sounds so good! Must make soon! Pinned!
lyuba says
I hope you will, Jaren! Thank you!!
Marisa Franca @ All Our Way says
Oh my does this ever look good. I love hot stuff and so does our whole family. This will be great at our next gathering. As always your photos are fantastic. By the way, you told us how to put out the fire, how to you keep the weight off after eating all of the delicious recipes you keep producing??
lyuba says
I hope you will make it, Marisa!
Haha, I run 🙂 (and have people to help me eat it!)
If you like it hot, add a a little bit of red pepper flakes when you make it!
Lori Hart says
This looks amazing, delicious, cheesy etc!! This recipe came over on my Bloglovin feed and I’d love it if you would share it at my Tuesday link party, Tickle My Tastebuds . Here is the link http://bit.ly/1jlh94r
Cheers,
Lori
lyuba says
Thank you so much, Lori! So sweet of you!
Chris @ Shared Appetite says
Even worse? Mincing habaneros and then rubbing your eyes… yea, I learned that lesson the hard way. Very painful. I don’t recommend it. Hahahahaha…. but this dip, oh my goodness it looks AMAZING!!!! Pinning!
Katie says
I was going to say the exact same thing. I didn’t even rub my eye. I used the back of my arm to “scratch” an itch on my forehead. Being sure to be extra careful not to use my hands, which were covered in jalapeno juice. At that PRECISE moment, a drop of jalapeno juice fell from the tip of my finger to the corner of my eye. Some of the worst pain I have ever felt. Haha
This dip looks fantastic, saving this recipe right now!
lyuba says
OUCH! That is some bad luck! I’m so sorry, must have been awful!
Thank you, Katie!
lyuba says
Oh gosh, yes! The eyes would be so bad!! I’ve been so lucky with it so far…knock on wood!
Thank you so much, Chris!
Candace says
I am wondering what size baking dish to use for this? Making for two different parties and want to make sure I have the right dish!
lyuba says
Hi Candice!
The such I used here, I am actually not sure about. It’s just pretty and nice from oven to table. You can use like a 1.5 to 2 quart dish and your should be fine. I hope you like it!
Thank you 🙂