Chicken Enchilada Verde Dip
Juicy grilled chicken, tomatillos, green bell peppers, cilantro, jalapeno, all mixed with cream cheese and lots of Monterrey Jack.
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
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.