What’s not to love about chicken enchiladas? The spicy sauce and cheesy goodness makes it hands-down one of my favorite meals. I’m always on the lookout to take the flavors of my beloved enchiladas and present them in a new way. Take my Chicken Enchilada Cups, made in a muffin tin, for example. When I set out to find another way to combine my favorite flavors, this time in appetizer form, I decided to try a dip.
This dish couldn’t come together more easily. I used some shredded slow-cooker chicken I had on hand, mixed with a can of Old El Paso Enchilada Sauce and a can of Old El Paso Chiles, two pantry staples I always keep on hand. Mix it all up with the shredded cheddar and Monterey Jack cheeses and bake for about 20 minutes at 350° F. Pull it from the oven, set it out with some tortilla chips and you’ll have a delicious dip that’s just perfect for parties. (Or, as it turned out for me, Sunday afternoons with a fire in the fireplace and a game on TV.)
Everyone from my little brother to my grandma could not get enough of this dip!
When they all left the table, the dish was empty. To me, that is the sign of a good recipe.