Chicken Enchilada Dip Recipe
Basically an enchilada in a bowl! Layers of our house-made queso, shredded chicken, fresh pico de gaillo and avocado on top of red chili sauce soaked tortillas. served with tortilla chips for dipping.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ingredients
Gather all the ingredients and prepare them for assembly.
- 2
Prepare the Tortillas
Preheat your oven to 350°F (175°C). In a baking dish, layer the tortillas on the bottom, slightly overlapping them, and pour half of the red chili sauce evenly over the tortillas.
- 3
Layer the Dip
Spread half of the shredded chicken over the tortillas followed by half of the house-made queso. Then add half of the pico de gallo.
- 4
Repeat Layers
Repeat the layering process with the remaining tortillas, red chili sauce, shredded chicken, house-made queso, and pico de gallo.
- 5
Top with Avocado
Slice the avocado and arrange the slices on top of the final layer of pico de gallo.
- 6
Bake the Dip
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the dip is bubbly and golden.
- 7
Serve
Remove from the oven and let cool slightly. Serve warm with tortilla chips for dipping.