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We’ve reworked one of our family’s favorite meals and we’ve made it even better; we’ve turned spicy chicken avocado enchiladas into spicy enchilada dip – it’s easier and creamier and it’s good to the very last spoonful.
Spicy Enchilada Dip
Start with prepping some of the ingredients.
Grate some Monterrey jack cheese
Tear 10-12 tortillas
Dice three avocados
Dice a small onion
Shred 3-4 chicken breasts (I cook mine in the instant pot with some green salsa)
After ingredients are prepped, make the spicy sauce.
2 tablespoon butter
2 Serrano pepper, minced
4 garlic cloves, minced
2 tbsp flour
2 cup chicken stock
2 tsp cumin
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 cup chopped cilantro
2 cup medium salsa verde
1 cup fat free sour cream
In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
Dump all the ingredients (cheese, tortillas, avocados, onion and chicken) including the sauce in a large bowl and stir well. You can adjust amounts of ingredients to your liking. If it looks too soupy, add more tortillas. Pour into an oven safe dish and top with additional cheese. Bake at 375 for 15-20 minutes. Serve with tortilla chips.
It’s a crowd pleaser. It’s everything enchiladas have to offer without the time rolling and stuffing enchiladas. It will be the hit of your next party!