Belfonte Dairy | From the Heart of Kansas City

Creamy Chicken Enchilada Dip

Creamy Chicken Enchilada Dip

Ingredients

  • 1 tsp. Onion Powder
  • 10 oz. Chicken Tenderloins
  • ½ tsp. Ground Cumin
  • ½ tsp. Garlic Powder
  • 1 tbsp. Avocado Oil (or Olive Oil)
  • ½ tsp. Sea Salt
  • 10 oz. (1 can) Red Enchilada Sauce
  • 1 ½ cups Belfonte Whole Milk Cottage Cheese
  • ½ cup Salsa Verde
  • 15 oz. (1 can) Black Beans, drained and rinsed
  • 2 cups shredded Pepper Jack Cheese, divided
  • ¼ cup chopped Green Onions

Directions

  1. Preheat the oven to 375 F.
  2. Stir the onion powder, garlic powder, cumin, and sea salt together to create a seasoning blend. Season the chicken tenderloins all over with half of the seasoning blend, reserving the other half for later. Set the seasoned chicken aside.
  3. Heat oil in a large, tall-sided, non-stick pan over medium heat. Once the oil is hot, cook the seasoned chicken tenderloins in the pan for 4-5 minutes per side, or until they are golden brown and their internal temperature reaches 165 F.
  4. Transfer the cooked chicken to a large mixing bowl to cool, and turn the heat beneath the pan to low.
  5. While the chicken cools, spoon the Belfonte Whole Milk Cottage Cheese into a food processor (or blender), and blend for 1-2 minutes until completely smooth.
  6. Transfer the whipped cottage cheese to the same pan in which the chicken was cooked, then stir in the remaining seasoning blend and enchilada sauce until combined. Turn the heat off from beneath the pan.
  7. Once the chicken has cooled for about ten minutes, use two forks to shred it directly in the mixing bowl.
  8. Carefully transfer the cottage cheese sauce to the bowl with the shredded chicken, followed by the black beans, salsa verde, green onions, and one cup of the shredded Pepper Jack cheese. Use a spatula or wooden spoon to thoroughly mix everything together.
  9. Transfer the contents of the mixing bowl to a 1.5 quart oven-safe baking dish. Top with the remaining cup of shredded Pepper Jack cheese, and bake at 375 F (uncovered) for 20 minutes.
  10. Let the dip cool for about five minutes before serving. Enjoy with your favorite tortilla chips!

Note:

  • Chicken Tenderloins: Individual chicken tenderloins collectively have more surface area than a chicken breast, which lets us apply more seasoning to them before cooking. If you’d rather use chicken breast for this recipe, cut it into strips before hand to create tenderloins.
  • For a Browned Top Layer: place the dip under the broiler on “low” for 4-5 minutes until the cheese is browned and bubbly.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6-8
(Makes about 4 cups)

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