Serve this dip with a boatload of tortilla chips, carrot sticks, or even some warm corn tortillas.
According to legend, the Mexican dish, enchiladas suizas, was inspired by a legion of Swiss immigrants.
From far across the Atlantic Ocean to the significantly hotter climate of Mexico, the Swiss brought with them the love (and science!) of dairy. Thus was born the now classic combo of cream and roasted salsa.
This Enchilada Suiza Dip is inspired by those same flavors, but is designed for partying. Serve this dip with a boatload of tortilla chips, carrot sticks, or even some warm corn tortillas. And tequila, naturally!
Enchilada Suiza Dip
1 small yellow onion, diced
1 green bell or cubanelle pepper, diced
4 cloves garlic, minced
1 tablespoon olive oil
1 1/2 teaspoons chili powder
6 ounces cream cheese, softened
1 5.3-ounce container plain Greek yogurt
1 12-ounce jar salsa verde
hot sauce, optional
2 4-ounce cans roasted green chiles, drained
3 cups shredded pepper jack cheese
4 cups shredded chicken
1/2 cup chopped fresh cilantro
nonstick cooking spray
- Preheat your oven to 350 degrees.
- Place a skillet over medium heat. Add the olive oil, followed by the diced onion, pepper, and garlic. Sprinkle the chili powder over the vegetables and continue to cook until the veggies are tender, about five minutes.
- Meanwhile, place the cream cheese, Greek yogurt, salsa verde, half of the green chiles, and two cups of pepper jack cheese in a large mixing bowl. Add optional hot sauce, to taste, if you like. Use a hand mixer to whip together the ingredients.
- Add the chicken to the cream cheese mixture. Reserve one tablespoon of chopped cilantro for garnish, and add the rest to the cream cheese mixture, as well. Fold the chicken and cilantro in gently, using a rubber spatula.
- Spray an oven-safe casserole dish with nonstick cooking spray. A pie plate works well here. Spoon the dip into the dish and smooth the top. Sprinkle the top with the remaining pepper jack cheese.
- Cover the top with aluminum foil, but take care not to push it down onto the cheese. Place the casserole dish on top of a sheet pan, and place the whole thing in the oven. Bake for twenty minutes at 350.
- Uncover the dip, raise the oven temp to 425, and continue to cook for an additional fifteen to twenty minutes, or until the dip is bubbly and the top is starting to brown.
- Remove from oven. Garnish with remaining chopped chiles and cilantro. Serve with chips.
This recipe will serve a small crowd. Our party of twelve handily demolished it.
