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Chicken Enchilada Dip


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Cuisine: Dip

IN THE KITCHEN WITH ... / MIKE BIONDO, 35, ATLANTA
Chicken Enchilada Dip

Nominated by Sharon Biondo:
"When describing my son, Mike, as a child, 'world-class finicky eater' was an understatement. He would reject food items for the most obscure reasons. He has, as an adult, come full circle. One of his favorite ways to spend free time is to browse the aisles of the DeKalb Farmers Market. He'll select an item that appears interesting and search the Internet for ways to prepare this new found food. From there he improvises and creates his own recipe.
"I am absolutely amazed that he has become so adventurous, but even more impressed that he has a natural talent for putting ingredients together that produce a new, interesting and delicious dish. He frequently entertains friends, neighbors and family with ease, while his wife, Krista, provides the backup support.
"I am chagrined that as his mom, I call my once-finicky son for recipe or cooking help. Now I wonder if perhaps he preferred more interesting food choices than the ones I offered."

Parents, take heart. Miracles do happen. The kid with the messiest room in the house can turn into a neatnik. And a kid like Mike Biondo, who turned up his nose at practically everything his mother put in front of him, can transform into an accomplished, adventurous and passionate cook who loves everything about food.

Hands on time: 25 minutes  Total time: 4 hours and 45 minutes  Serves: 6 1/2

Ingredients:

    3 large boneless, skinless chicken breasts
    2 (8-ounce) packages cream cheese, softened
    1 1/2 cups grated cheddar cheese
    2 teaspoons minced garlic
    2 teaspoons chili powder
    1 1/2 teaspoons cumin
    1 teaspoon oregano
    1 1/2 teaspoons paprika
    3/4 cup chopped cilantro
    (1 bunch)
    4 green onions, sliced
    1 (14 1/2-ounce) can diced tomatoes with green chiles
    Tabasco or other hot sauce to taste
    Salt and pepper to taste

Instructions:

Poach chicken in simmering water for 20 minutes, or until just cooked through. Set aside to cool, then finely chop chicken. Meanwhile, in large mixing bowl, combine cream and cheddar cheeses until smooth. Add garlic, chili powder, cumin, oregano and paprika and mix well. Add chicken, cilantro, green onions and tomatoes with the juice. Season the mixture with hot sauce to taste and stir well to combine. Refrigerate for 4 to 5 hours. Just before serving, season with salt and pepper and more hot sauce if needed.

Notes:

Serve with warmed flour tortillas or crunchy chips.
"This is the recipe my wife likes the best. It has a lot of different ingredients, so it allows you a lot of creativity without messing it up. I've played with it a little and added the proscuitto."

Nutrition:

Per serving: 69 calories (percent of calories from fat, 61), 6 grams protein,
1 gram carbohydrates, no fiber, 5 grams fat, 24 milligrams cholesterol, 87 milligrams sodium.

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