Description
This Chicken Enchilada Dip is a flavorful and comforting appetizer perfect for parties or cozy nights in. It combines sautéed onions, bell peppers, and cauliflower rice with shredded chicken, Greek yogurt, red enchilada sauce, and spices, all baked until bubbly and topped with melted cheddar cheese. Serve it with tortilla chips or fresh veggies and garnish with fresh cilantro, jalapenos, avocado, and sour cream for a deliciously irresistible dip.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion (120 grams)
- 2 cups diced bell peppers (240 grams)
- 2 cups cauliflower rice (200 grams, fresh or frozen)
- 3 cups shredded chicken (12 ounces)
- 1/2 cup Greek yogurt (4 ounces)
- 3/4 cup red enchilada sauce
- 1 tablespoon chili powder
- 3/4 cup shredded cheddar cheese (2 ounces)
- Salt and pepper, to taste
Toppings
- Fresh cilantro
- Sliced jalapeños
- Sliced avocado
- Sour cream
For Serving
- Tortilla chips
- Veggies
Instructions
- Preheat and prepare dish: Preheat your oven to 400 degrees Fahrenheit. Grease a 1.7-quart au gratin dish or an 8×8 casserole dish to prevent sticking and ensure easy cleanup.
- Prepare enchilada sauce: If you don’t have store-bought enchilada sauce, make your own at this point to have it ready for the dip mixture.
- Sauté vegetables: Heat a large skillet over medium heat and add the olive oil. Once hot, add the diced onion along with salt and pepper, sautéing for 3-4 minutes until the onions are slightly softened. Add the diced bell peppers and continue to sauté for another 3 minutes. Next, add the cauliflower rice and cook for an additional 2-4 minutes depending on whether it is fresh or frozen, being careful not to overcook if frozen. Then turn off the heat.
- Combine dip mixture: To the sautéed vegetables, add the shredded chicken, red enchilada sauce, Greek yogurt, chili powder, salt, and pepper. Stir everything well until all ingredients are evenly combined. Transfer this mixture into the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake the dip: Place the dish in the preheated oven and bake for 15-20 minutes until the dip is bubbling and the cheese on top is fully melted and slightly golden.
- Serve and garnish: Remove the dip from the oven and let it cool slightly. Top with fresh cilantro, sliced jalapeños, sliced avocado, and sour cream as desired. Serve warm with tortilla chips or fresh vegetables for dipping. Enjoy!
Notes
- You can use store-bought enchilada sauce or make your own for a fresher taste.
- If using frozen cauliflower rice, monitor cooking time carefully to avoid sogginess.
- This dip can be made ahead and refrigerated; reheat before serving.
- Feel free to customize toppings based on your preference or dietary needs.
- Shredded chicken can be substituted with shredded turkey or plant-based alternatives for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
