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Dave & Buster's Chicken Enchilada Dip




Source of Recipe


rgm


List of Ingredients




1/4 cup Corn Tortillas, chopped 1/2"
4oz. wt. Or 1 cup Diced Chicken, cooked
1/4 cup Green chilies, canned, drained, chopped 1/2"
2 tsp. Pickled Jalapeno Peppers, chopped
2 tsp. Fresh Cilantro, Diced
2 cups Queso (homemade or pre-bought)
1 1/4 cup Shredded Mexican Cheese Mix
3 T. Pico de Gallo, prepared
3 T. Avocado, diced 1/2"
1 1/2 T. Sour Cream
2-3 Cilantro sprigs as garnish
Corn tortilla chips as needed for dipping


Recipe



Chop the tortillas roughly into approximately 1/2" squares. Dice cooked chicken into pieces. Drain and dice green chilies and chop jalapenos finely. Mix together chopped tortillas, cooked chicken, diced green chilies, diced jalapenos, and diced cilantro and 3/4 cup of cheese and place in a microwave and/or oven safe bowl or casserole dish. Heat queso and pour over contents of bowl or casserole or casserole dish. Mix lightly to blend. Sprinkle remaining cheese mixture evenly over dip. Place dip casserole directly into a pre-heated oven and bake for approximately 15 minutes until heated and bubbly. Or for a faster cooking time, heat dip in microwave until hot, then place under broiler in oven to lightly brown cheese. After removing from oven, garnish top of dip by sprinkling pico de gallo (or diced tomatoes, onions and cilantro) and diced green avocado evenly over entire dip. Place a dollop of sour cream in center of the dip and place 2-3 cilantro sprigs into sour cream. Serve dip with tortilla chips for dipping.

To save time, buy pre-cooked chicken strips, use pre-made queso and pre-made pico de gallo. If pre-made pico de gallo is unavailable, use chopped fresh tomato, diced cilantro, and chopped onions instead.

Serves four people.