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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Leah's Chicken Enchilada Dip Recipe

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This recipe for Leah's Chicken Enchilada Dip is from The Coates Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup chopped onion
2 tablespoons butter
3 chicken breasts, cooked and chopped
1 1/2 cups (12 oz.) sour cream
3 tablespoons picante sauce
3 oz. velvetta, chopped
2 jalapeņo peppers, chopped (you can use the kind in a jar)
3/4 cup crushed tortilla chips
1/2 cup shredded cheddar cheese (mexican blend)
Directions:
Directions:
Saute the onion in the butter in a saucepan. Add the chicken and saute until heated. Stir in the sour cream, velvetta, picante sauce, jalapeņo peppers and crushed tortilla chips. Simmer until heated through. Spoon into a quiche pan or a 9X9 inch baking pan and sprinkle with the cheddar cheese. Bake at 350 degrees for 10-15 minutes or until bubbly and cheese melts. Serve with tortilla chips. You can microwave the mixture for 4-5 minutes if preferred. Serve leftovers in a soft tortilla as an easy luncheon dish.
Personal Notes:
Personal Notes:
This recipe came from my sister-in-law, Leah Olmstead who grew up in Plano, Texas.

 

 

 

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