This dip makes traditional enchiladas easier to scoop up on tortilla chips; the kids and my husband were raving about this appetizer for a couple of days. Hearty enough for a main dish, this was an enormous success for our family movie night.
- 1 tablespoon olive oil
- 1/2 small yellow onion finely diced
- 1 clove garlic minced
- 1/2 cup finely diced bell peppers I used a mix of mini multi-colored ones
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne
- 1/2 cup roasted peeled green chiles, chopped small, canned or frozen chiles work as well
- 4 white corn tortillas chopped very small, about 1/2" in size
- 1 lb cooked chicken chopped small, about 2 1/2 cups
- 1 1/2 cups green chile sauce store bought or homemade
- 1/2 cup sour cream
- 1 1/2 cups shredded Mexican cheese blend divided (I have also made this with a blend of pepper jack and Monterey jack cheeses.)
- Preheat the oven to 350 degrees. In a large skillet, heat the oil over medium high heat. Add the onions, garlic, peppers, salt, pepper, cumin and cayenne. Saute until almost tender. While the vegetables are cooking, slice the tortillas into thin 1/2" strips and then chop the strips into 1/2" squares. Add the tortillas to the skillet and toss well to coat.
- Add the chicken, the green chile sauce and the sour cream. Reduce the heat to medium and stir until the sour cream has melted into the sauce. Remove from the heat, Stir in 1 cup of cheese and transfer to a baking dish. Top with the rest of the cheese and bake for 20-25 minutes, until the cheese has melted and the sides of the pan are bubbling. Let rest for at least 10-15 minutes before serving. Enjoy!