Juicy grilled chicken, tomatillos, green bell peppers, cilantro, jalapeno, all mixed with cream cheese and lots of Monterrey Jack.
Course Appetizer
Cuisine American
Keyword Chicken Enchilada, dip, verde dip
Ingredients
4chicken tenders
2tspfresh lime juice
salt
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3medium tomatillos
1medium green bell pepper
1jalapeno
1/2cupdiced white onionor yellow
8ozcream cheese
1cupof grated Monterrey Jack cheese
1Tbspminced fresh cilantro
1/2cupsour cream
salt
1/2tspcumin
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
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.