Cheesy Chicken Enchilada Dip made with variety of sauces, cheeses, veggies, and my Malcom's Grande Gringo Seasoning.
Category
Cheesy Chicken Enchilada Dip made with pulled chicken white and dark meat, cream cheese, sour cream, salsa verde sauce, red enchilada sauce, green chilies, Monterey Jack cheese, mozzarella cheese, Malcom's Grande Gringo seasoning, green onions, and fresh cilantro.
Author:Malcom Reed
Ingredients
2 cups pulled chicken white and dark meat
1 block cream cheese - softened
1 cup sour cream
1 cup Salsa Verda (from a jar)
1 small can diced green chilies
2 cups Monterey Jack cheese shredded
2 cups Mozzarella cheese shredded
1 can red enchilada sauce
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1/4 cup Malcom’s Grande Gringo Seasoning
3-4 green onions finely chopped
3 Tablespoons fresh cilantro finely chopped
Directions
Prepared pellet grill or any other grill/smoker for indirect cooking at 350°F.
In a large bowl add cream cheese, sour cream, and salsa verde. Stir to combine until smooth.
Add pulled chicken, diced green chilies, the Monterey Jack cheese and half of the Mozzarella cheese. Season with 2 Tablespoons of Grande Gringo Seasoning and stir to combine.
Pour the dip mixture into a greased casserole dish or baking pan and drizzle with the red enchilada sauce. Add remaining cheese to top and season top with Grande Gringo and place on the pit.
Cook for 40-45 minutes or until cheese has melted and the sides are bubbly. Remove from pit and garnish with green onion and cilantro.
Serve warm with tortilla chips for dipping.
