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Chicken Enchilada dip with Garlic & Herb Pita Chips

This Chicken Enchilada dip with Garlic & Herb Pita Chips⁠ is perfect for this upcoming Super Bowl Sunday ??

Ingredients:

  • 1 8-oz. block Cream Cheese
  • 3/4 cup Plain Greek Yogurt 
  • 1 cup shredded Cheddar cheese or Mexican blend cheese, divided
  • 1.5 cups Cooked shredded Chicken 
  • 1 cup Enchilada sauce
  • 1 cup Black beans, rinsed and drained
  • ¾ cup Corn
  • 1 tbsp Taco seasoning
  • Salt, to taste
  • 1 Jalapeño, finely chopped 
  • Chopped fresh Cilantro, for garnish
  • Cedar Valley Selections Garlic & Herb pita chips (to serve)

Method:

  1. Preheat the oven to 400°F and grease an oven-safe baking bowl. 
  2. In a large bowl, whip together cream cheese, yogurt, taco seasoning salt and enchilada sauce  to combine. 
  3. Add shredded chicken, black beans, corn, jalapeño and half of the shredded cheese. 
  4. Transfer dip to an oven-safe skillet and top with remaining 1/2 of the cheese. 
  5. Bake until warmed through and bubbly, approximately 20 to 25 minutes.
  6. Garnish with fresh cilantro. Serve with Cedar Valley Selections Garlic & Herb pita chips. Enjoy!

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