Chicken Enchilada Dip

By dlroos

The Apron Gal

Ingredients

• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 cups shredded cooked chicken (or canned) about 1 large chicken breast or 2 smaller cooked
• 1 1/2 cups (12 ounces) sour cream
• 3/4 cup (3 ounces) cream cheese
• 1/4 cup salsa
• 2 jalapeno peppers, chopped (seeded for less heat-leave seeds for greater heat)
• 1 can (4 ounces) diced green chilies
• 1/2 teaspoon garlic salt
• 1/2 cup crushed tortilla chips
• 1 teaspoon hot sauce (like Cholula) optional for additional heat!
• 1/2 cup (2 ounces) shredded Cheddar cheese

Details

Servings 6
Adapted from theaprongal.com

Preparation

Step 1

Melt the butter in a saucepan over medium heat. Add the onions and jalapeno and saute about 4 minutes or until softened but not mushy. Add the chicken and saute until heated through. Stir in sour cream, cream cheese, salsa, green chiles, garlic salt and crushed tortilla chips.

Simmer until heated through and blended nicely. Taste to see if additional salt and/or hot sauce is desired. Spoon into an oven safe baking pan and then sprinkle with the shredded Cheddar cheese.

If you made this ahead of time and put the uncooked dip in the fridge, reheat for 20-30 minutes or until dip is hot and bubbly and the center is hot.