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Green Chile Chicken Enchilada Dip

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Green Chile Chicken Enchilada Dip
2008-09-13 Appetizer
5 77

Serve this tasty cheese and chicken dip with tortilla chips or the large scoopable corn chips.

  • Servings: 6-8


2 Tbsp Butter
2 Large Onions, halved and thinly sliced
½ cup Roasted Red Bell Peppers, chopped
2 cups Cooked Chicken, chopped
8 oz Cream Cheese, cubed
10 oz Green Enchilada Sauce
8 oz Monterey Jack Cheese, grated
1 tsp Salt
¼ cup Chopped Fresh Cilantro Leaves, optional


In a large frying pan, melt butter over medium heat. Add onion slices and cook 20 minutes. Stir onions frequently to keep from burning. Turn off heat and add red bell peppers, chicken and cream cheese. Stir until cream cheese has melted and ingredients are combined. Spread chicken mixture into a 2 quart casserole dish. Pour enchilada sauce over chicken mixture and top with grated cheese. Dip can be refrigerated at this point, if desired. Preheat oven to 375 degrees and place casserole in oven. If refrigerated, bake uncovered for 30 minutes or until cheese is hot and bubbly. If not refrigerated, bake 20 minutes or until cheese is hot and bubbly. Remove from oven and sprinkle with chopped cilantro, if desired. Serve with corn tortilla chips for dipping.

Helpful Tips:

Recipe can easily be doubled, or halved, depending on your crowd size.