Chicken Enchilada Dip with Southwest Crunch
This savory Chicken Enchilada Dip comes together easily and gets a fresh, crunchy finish from the Fresh Express® Southwest Chopped Salad Kit. Perfect for parties, game day, or weeknight dinners, and it’s make-ahead friendly.
Ingredients
- 1 (12.5-ounces) bag Fresh Express® Southwest Chopped Salad Kit
- 2 cups shredded pepper Jack cheese
- 1 cup enchilada sauce
- 1 cup shredded rotisserie chicken
- 12-ounces cream cheese, softened
- 1-ounce can green chiles
- 1 tablespoons taco seasoning
- 4 flour tortillas
- Tortilla chips, for serving
Instructions
- Preheat oven to 350 degrees F. In a large bowl, combine pepper jack, enchilada sauce, rotisserie chicken, cream cheese, green chilis, and taco seasoning.
- Transfer dip to a cast-iron skillet and bake until warmed through and bubbly, 20 to 25 minutes.
- Prep tortilla graves (or other spooky shapes) while dip is cooking. Cut tortillas into grave shapes and place on a baking sheet. Bake until sturdy, 5 to 7 minutes.
- n a large bowl, prepare the Fresh Express® Southwest Chopped Kit® by tossing the greens with half of the included dressing and all of toppings. Set remaining dressing to the side.
- Remove dip from oven and let cool for 5 minutes.
- Top the dip with Southwest Salad Kit, drizzle with the remaining salad dressing and serve with the tortilla crisps (or tortilla chips). Enjoy!