Cheesy Chicken Enchilada Dip

Cheesy Chicken Enchilada Dip -- A Pinch of Joy Bursting with flavor, cheesy and delicious

Cheesy Chicken Enchilada Dip -- A Pinch of Joy Bursting with flavor, cheesy and delicious

The first time I made Cheesy Chicken Enchilada Dip, I wasn’t so sure anyone would like it. They didn’t just LIKE it, they thought it was fantastic! Black beans, corn and spicy (sort of!) enchilada sauce and all. The creamy melty cheese didn’t hurt either! It is just as good the second day, too, though I had to hide a sample so I could check that out.  🙂  Sprinkle a little extra cheese on top before running it through the microwave to reheat.

Cheesy Chicken Enchilada dip -- A Pinch of Joy

Rotisserie chicken works well for this, as does leftover chicken or turkey. Dice the meat on the small side for easier eating and so it won’t break the chips. I used mild enchilada sauce, but if your family likes the spicier versions go right ahead. I did add the cumin for a bit more kick so you might want to adjust that or even use a tablespoon of taco sauce powdered mix if you want more flavor boost. We like it best the way the recipe is written. Although Colby jack or Montery Jack cheese is perfectly good instead of Mexican blend. Buy your very favorite brand of tortilla chips – they help make the whole taste experience! This appetizer makes a great light and quick supper when paired with a hearty salad, too.

Cheesy Chicken Enchilada Dip
 
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Cook time
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Memorable, cheesy and flavorful, easy and quick -- disappear quickly yum!
Author:
Recipe type: Appetizer
Cuisine: Mexican
Ingredients
  • 1 ½ cups diced cooked chicken breast
  • 1 10 ounce can red enchilada sauce
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can whole corn
  • ½ teaspoon cumin
  • 1 ½ cups shredded Mexican blend cheese
  • Tortilla chips
Instructions
  1. Preheat oven to 400 degrees
  2. Pour enchilada sauce in mixing bowl and add cumin, black beans, corn and chicken. Mix well.
  3. Stir in cheese.
  4. Turn mixture into shallow baking dish, spreading evenly.
  5. Bake 15 minutes until cheese is bubbly and begins to brown.
  6. Serve warm with tortilla chips.
Nutrition Information
Serving size: 1 tablespoon

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Ham and Cheese Pinwheels

Ham and Cheese Pinwheels -- A Pinch of Joy

Ham and Cheese Pinwheels -- A Pinch of Joy

I have it on good authority if you serve these during a football game, your team will win. I’m collecting data and that’s absolutely true. . . . so far. Conduct your own test and see.  In fact, the guys are so sold on this winning thing that they are willing to watch any game, no matter who is playing, and draw straws to determine “their” team, just to test the theory. Me – I ignore the game and concentrate on my project du jour while munching from the plate of pinwheels at my side – win, win! There are never any leftovers whenever these are served and that’s certainly a winner!

Ham and Cheese Pinwheel out of the oven -- A Pinch of Joy

Use crescent sheets if your store has them. No perforations to come apart. You can use any deli sliced meat you like instead of ham and your choice of cheese. Just choose finely shredded cheese as it will stay in the roll better than the thicker shreds. If you are afraid of harming the no stick finish on your cookie sheet with a sharp knife, make the roll on a cutting board. Place the cutting board close to or on the cookie sheet so the smallest distance possible is needed to move the cut pinwheel. Check the pinwheels when they’ve baked for 10 minutes to see if they are done. Watch carefully for any additional time so that they don’t overbake.

Ham and Cheese Pinwheels
 
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Hot ham, creamy cheese, wrapped in mustard tinged light, fluffy and flaky goodness . . . mmmm!
Author:
Recipe type: Appetizer
Serves: 12
Ingredients
  • 1 package Pillsbury crescent rolls or crescent rolls sheet
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 6 ounces sliced deli ham
  • 1 ½ cups finely shredded cheddar cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray cookie sheet with cooking spray.
  3. Unroll crescent dough onto cookie sheet and, if using rolls, press the perforations together to seal. Flatten and slightly spread dough.
  4. In small bowl, mix mayonnaise and mustard, then spread evenly over the dough.
  5. Layer ham evenly across the dough.
  6. Sprinkle cheese evenly over the top.
  7. Beginning with the longest edge, roll the dough and filling into a log.
  8. Slice with sharp knife into half inch slices.
  9. Place slices on cookie sheet about an inch and a half apart.
  10. Bake for 10 – 14 minutes or until golden brown.
  11. Remove from oven and let cool until pinwheels can be handled safely.
Nutrition Information
Serving size: 1 pinwheel

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Warm and Cheesy Bacon Dip

Warm and Cheesy Bacon Dip -- A Pinch of Joy

Warm and Cheesy Bacon Dip -- A Pinch of Joy

The hard part of making this warm, comforting bacon cheesy dip is finding a place to hide it so that it can cool a bit. Everybody wants to dig in right away! Good. But too hot to really taste the deliciousness. Put it on a cracker and wave it in the air to cool it. Better.   Best — wait a bit longer until it is Goldilocks “just-right”. No burned tongue and the flavors shine.

Easy to make. About 5 minutes and it is ready to pop in the oven. Use only precooked bacon pieces. Look for the brands with larger pieces if you can find them, as they will make a smoother, more flavorful blend. Onion can be omitted or if you want more kick, add another green onion or two. Add pepper, if desired. NO salt as the cheese contains all the salt necessary.

Serve with a basket of dippables like corn chips or carrot and celery sticks. Or a tray of assorted crackers – pretzels are good too. Turn the dip out into a hollowed round of sourdough and spread the mixture on sourdough chunks or toast rounds. Makes about 36 servings of 2 tablespoons each.

Warm and Cheesy Bacon Dip
 
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A warm and filling addition to the appetizer table for any occasion. Serve with bread or toast as a spreadable; crackers, chips or veggies as a dip.
Author:
Recipe type: Appetizer
Serves: 30 servings at 2 Tbs
Ingredients
  • 8 ounces cream cheese, softened
  • 2 cups sour cream
  • 3 ounces bacon pieces
  • 2 cups shredded cheddar cheese
  • 4 green onions, chopped (about ½ cup)
Instructions
  1. Preheat the oven to 400 degrees.
  2. Beat softened cream cheese till smooth, mix in sour cream.
  3. Stir in bacon pieces, cheddar cheese and green onion.
  4. Spread mixture in 10 inch quiche pan or in 2 quart baking dish that has been sprayed with cooking spray.
  5. Bake 25 – 30 minutes until edges are light brown and top is golden.
  6. Let cool for 15-30 minutes before serving to develop flavor.
  7. Serve with bread chunks, toast rounds, crackers, sturdy chips or veggies.
  8. Can be refrigerated and reheated if needed.

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