Chicken Enchilada Dip Yield: 4 cups

Name: Chicken Enchilada Dip Yield: 4 cups
Ingredients: 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.); - See more at: http://www.barefeetinthekitchen.com/2013/02/chicken-enchilada-dip-recipe.html#sthash.4aWBl3Gm.dpuf

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INGREDIENTS

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1 tablespoon olive oil

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1/2 small yellow onion, finely diced

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1 clove garlic, minced

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1/2 cup finely diced bell peppers, I used a mix of mini multi-colored ones

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1/2 teaspoon kosher salt, adjust to taste

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1/4 teaspoon freshly ground black pepper

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1/2 teaspoon cumin

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1/8 teaspoon cayenne

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1/2 cup roasted, peeled green chiles, chopped small, canned or frozen chiles work as well

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4 white corn tortillas, chopped very small, about 1/2" in size

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1 lb cooked chicken, chopped small, about 2 1/2 cups

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1 1/2 cups green chile sauce, store bought or homemade

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1/2 cup sour cream

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1 1/2 cups shredded Mexican cheese blend, divided (I have also made this with a blend of pepper jack and Monterey jack cheeses.)

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- See more at: http://www.barefeetinthekitchen.com/2013/02/chicken-enchilada-dip-recipe.html#sthash.4aWBl3Gm.dpuf

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