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appetizers or make it a meal Recipe

Cheesy Chicken Enchilada Dip or Creamy Chicken Enchiladas

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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.

ChickenEnchiladaDip

OR

chicken enchiladas

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.

P1050370

 

Next, add soups, sour cream, cheddar cheese and green chilis. Stir until well combined.

P1050371

 

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!

ChickenEnchiladaDip

If you are making enchiladas, spoon cheesy chicken mixture into tortillas.

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Roll, and line them up in a pan or glass baking dish. Spoon extra mixture over the tops for added moisture. P1050379

Sprinkle with cheddar cheese. Bake at 350 degrees until cheese on top is melted and edges are crispy. Should make about 12-15 enchiladas.

chicken enchiladas

Are you going to try this recipe? If so, let me know if you like it! It’s a family favorite around here.


19 Comments

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Comments

  1. Kerry says

    January 29, 2014 at 6:25 am

    Yum! Looks delicious either way!!

    Reply
    • Meredith says

      January 29, 2014 at 4:11 pm

      It is! I always find myself filling up on dipping my chips in it when I’m making the enchiladas. 😉

      Reply
  2. Deanna @ From Casinos to Castles says

    January 29, 2014 at 7:10 am

    Yum!! I’m going to try it out soon!

    Reply
    • Meredith says

      January 29, 2014 at 4:10 pm

      Yay! Thanks for the pin too, btw. 🙂

      Reply
  3. Diane Roark says

    January 29, 2014 at 10:08 am

    This dip looks so yummy! Thanks for linking up with Wonderful Wednesday blog hop.
    Blessings,
    Diane Roark
    http://www.recipesforourdailybread.com

    Reply
    • Meredith says

      January 29, 2014 at 10:35 am

      Thanks for stopping by Diane! 🙂

      Reply
  4. Chrystal M. says

    January 29, 2014 at 2:50 pm

    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!

    Reply
    • Meredith says

      January 29, 2014 at 4:10 pm

      You DO need these in your life! Make sure you pin it so you don’t lose the recipe. 😉

      Reply
  5. Christie says

    January 29, 2014 at 3:33 pm

    So yummy !!!!

    Reply
    • Meredith says

      January 29, 2014 at 4:10 pm

      Thanks! They are yummy. Unfortunately, not low fat. 🙂

      Reply
  6. sue says

    January 30, 2014 at 3:43 pm

    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?!

    Reply
    • Meredith says

      January 30, 2014 at 3:52 pm

      No Mom. I remembered you cooking! Just because I shared a recipe of Dad’s doesn’t mean I forgot that you cooked! 🙂

      Reply
  7. Kim says

    February 6, 2014 at 8:23 am

    Looks delicious! Love the pictures – makes me feel like maybe I can do this, too.

    Reply
  8. Theresa Sutton says

    February 6, 2014 at 8:53 am

    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 🙂

    Reply
    • Meredith says

      February 6, 2014 at 8:57 am

      Thanks for the pin Theresa! They are definitely not fat free. 🙂

      Reply
  9. Lisa-The Domestic Life Stylist says

    February 6, 2014 at 9:58 am

    That would taste good right along some pita chips. It’s so funny that the recipe calls for light sour cream 🙂 Definitely a splurge.

    Reply
    • Meredith says

      February 6, 2014 at 12:06 pm

      Well, the recipe calls for REAL sour cream. I just used light. 🙂

      Reply
  10. Jhanis says

    October 1, 2014 at 2:15 am

    Good Lawd, I can almost taste the cheese! Pinning!

    Reply
    • Meredith says

      October 1, 2014 at 8:48 pm

      Yeah, it’s kind of a once a year type of recipe. Otherwise your arteries might immediately clog. 🙂

      Reply

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Welcome! I’m Meredith.

Mom. Writer. Diet Coke connoisseur. Born and raised Texan. Lover of real talk and laughter with a hint of sarcasm mixed in.

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