Chicken Spinach Enchilada Dip

Chicken Spinach Enchilada Dip

OH man. I’ve found my new go-to app. It’s crowd pleasing, naturally gluten free, and hearty enough to keep a pretty big group of people satisfied – kids included (Tessa’s a big fan). I got the idea from my favorite enchilada recipe and barely adapted the amounts to make it just a bit creamier, a bit cheesier, a bit dreamier

It’s a pretty forgiving recipe, so I’ll clue you in to easy substitutes. Any type of onion will work, though I used a white onion. If you want to sub frozen spinach, thaw and squeeze dry before using. I poached chicken breasts, but feel free to use rotisserie chicken (or even canned chicken). Whether it’s dark or white meat, it doesn’t really matter. If you make this swap, you may need to use less salt. Next up, packaged taco seasoning. I never buy it but you could definitely sub an equal amount of mix for what is listed below. Most types of salsa will work, but I would avoid speciality salsas like peach or mango – I used Pace medium heat salsa.

This would be PERFECT for a superbowl party or any event that’s app only – it’s chockfull of protein. Sometimes I will eat a dip like this and know, just know without having to ask that there’s mayo, sour cream, a crap ton of cheese and probably a taco packet or two. This dip is all real food, and though the cream cheese makes it a bit less healthy, it’s also what makes it ridiculously delicious. Please make this soon – I can’t wait to make it again.

Chicken Spinach Enchilada Dip

Serves 6-8

1 tbsp. olive oil

1 lg. onion, diced

1 tsp. kosher salt

12 oz. fresh baby spinach

3 1/2 c. cooked, finely shredded or chopped chicken

1 tsp. cumin

1 1/2 tsp. chili powder

1/4 tsp. cayenne, or to taste

1 3/4 c. prepared salsa

8 oz. cream cheese

1 c. shredded cheddar cheese

1. Heat olive oil in large nonstick skillet over medium heat.

2. Add onion and salt – saute until softened, about five minutes.

3. Add spinach and saute until wilted and liquid is released; continue to cook, stirring occasionally, until liquid evaporates.

4. Add chicken and stir to combine. Add spices and stir to combine. Add salsa, cream cheese, and cheddar cheese and stir to combine.

5. Transfer to serving bowl/pie plate and serve with chips. If making ahead, cover and refrigerate. Warm in 300 degree oven until heated through.


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