I poked fun of myself recently saying I could never be a food blogger, but I sure am going to keep trying to share recipes anyway! Last night, I wanted to make my Dad’s chicken enchiladas for dinner. My Dad did a lot of the cooking when I was a kid, and there are few of his recipes that are “famous” in our family. His chicken enchiladas are one of them.
But, as I was making them, I decided that even though they make AMAZING Chicken Enchiladas, the filling also would make a good hearty dip. I always find myself tasting the filling with chips while I’m cooking it, and I LOVE it just like that! And, with the Super Bowl coming up, I thought it was a perfect time to share the recipe. You decide whether or not you want to leave it a dip, or turn it into amazing Creamy Chicken Enchiladas.
OR
Cheesy Chicken Enchilada Dip OR Creamy Chicken Enchiladas
Ingredients:
- 2 large chicken breasts, cooked and shredded
- 1 bell pepper, diced
- 1 onion, diced
- 3 tbsp. butter
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup light sour cream
- 2 cups cheddar cheese
- 1 small can diced green chilis
- Red Pepper to taste
Cook your chicken breasts and set aside to cool. (I usually just boil them). In a large saucepan, saute bell pepper and onion in butter.
Next, add soups, sour cream, cheddar cheese and green chilis. Stir until well combined.
Shred chicken and add to cheese mixture. I like to spice these up when my kids aren’t eating them. Sometimes I add crushed red pepper flakes, or juice from jarred jalapeños, or you can chop fresh jalapenos and add as much heat as you want! If you’re keeping this a dip, serve hot with chips. YUM!
If you are making enchiladas, spoon cheesy chicken mixture into tortillas.
Roll, and line them up in a pan or glass baking dish. Spoon extra mixture over the tops for added moisture. 
Sprinkle with cheddar cheese. Bake at 350 degrees until cheese on top is melted and edges are crispy. Should make about 12-15 enchiladas.
Are you going to try this recipe? If so, let me know if you like it! It’s a family favorite around here.
Yum! Looks delicious either way!!
It is! I always find myself filling up on dipping my chips in it when I’m making the enchiladas. 😉
Yum!! I’m going to try it out soon!
Yay! Thanks for the pin too, btw. 🙂
This dip looks so yummy! Thanks for linking up with Wonderful Wednesday blog hop.
Blessings,
Diane Roark
http://www.recipesforourdailybread.com
Thanks for stopping by Diane! 🙂
I need these enchilada’s in my life. Loving this 2-in-1 recipe…and you go one with your food blogging self 😉 You are doing great!
You DO need these in your life! Make sure you pin it so you don’t lose the recipe. 😉
So yummy !!!!
Thanks! They are yummy. Unfortunately, not low fat. 🙂
Funny how history rewrites itself….I guess ya’ll were too young to remember all the meals I cooked, as Jerry only started making a significant contribution in that area after we had been married about 15 years! And by the way, this was his version of Sharon Atwood’s recipe. But they WERE good, weren’t they?!
No Mom. I remembered you cooking! Just because I shared a recipe of Dad’s doesn’t mean I forgot that you cooked! 🙂
Looks delicious! Love the pictures – makes me feel like maybe I can do this, too.
That looks good! A little too good in fact! This is definitely going on my list of foods I can consume again once I’m off this juice detox! Thanks for sharing this. I’m pinning it now so that I can indulge later 🙂
Thanks for the pin Theresa! They are definitely not fat free. 🙂
That would taste good right along some pita chips. It’s so funny that the recipe calls for light sour cream 🙂 Definitely a splurge.
Well, the recipe calls for REAL sour cream. I just used light. 🙂
Good Lawd, I can almost taste the cheese! Pinning!
Yeah, it’s kind of a once a year type of recipe. Otherwise your arteries might immediately clog. 🙂