This dip has everything you love about enchiladas suizas – creamy, tangy tomatillo sauce, shredded chicken, and melty cheese – just without the rolling.
INGREDIENTS:
Salsa Verde (makes ~2 cups)
- 8 to 10 tomatillos, husked and rinsed
- ½ medium white or yellow onion, cut in half
- 1 to 2 jalapeños (see heat note below)*
- 1 serrano (see heat note below)*
- 3 to 5 cloves garlic, unpeeled
- 1½ tbsp neutral oil (avocado, grapeseed, coconut, oil)
- ½ chicken bouillon paste or powder (optional)
- ½ tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- Juice of ½ lime
- ¼–½ cup loosely packed cilantro leaves (optional)
Dip Base
- 8 oz cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 cup homemade salsa verde
- 2 cups freshly shredded Monterey Jack cheese, divided
- ¼ cup finely crumbled cotija cheese (optional; plus more to garnish)
- ¼ tsp kosher salt
- ½ tsp black pepper, plus more to taste
- Zest and juice of ½ lime, plus more to taste
- 1 jalapeño, finely diced (optional; plus more to garnish)
- ¼ cup diced yellow onion, diced (optional; plus more to garnish)
For Serving
- Firehook Sea Salt Crackers
Optional Garnishes
- Cilantro
- Diced onion
- Sliced jalapeno
- Cotijja cheese
- Lime wedges
INSTRUCTIONS:
- Heat a large skillet with low sides over medium-high heat and add the oil. Add the tomatillos, onion, jalapeño(s) and/or serrano, and unpeeled garlic. Let everything cook undisturbed for a few minutes to get good char, then toss and continue cooking until softened and blistered all over, about 10 to 15 minutes.
- Remove from the pan, let it cool slightly, then peel off the skins from the garlic. Transfer the tomatillos, onion, jalapeño(s), and peeled garlic to a blender. Add the salt, pepper, chicken bouillon (if using), juice from 1/2 lime, and cilantro (if using). Blend until smooth. Taste and adjust salt as needed, then set aside to cool.
- Preheat the oven to 375°F.
- In a medium bowl, combine the softened cream cheese and sour cream and mix until smooth.
- Stir in 1 cup of the salsa verde, ¼ tsp salt, black pepper, and lime zest and juice, mixing until fully incorporated.
- Fold in the shredded chicken, diced jalapeño, 1½ cups Monterey Jack, and the cotija cheese until evenly combined.
- Taste the mixture and adjust seasoning if needed. This is a good moment to scoop a little onto a Firehook cracker and make sure it tastes exactly how you want.
- Transfer the mixture to a baking dish and spread into an even layer. Top with the remaining ½ cup Monterey Jack cheese.
- Bake uncovered for 20 to 25 minutes, until hot and bubbly around the edges. Broil for 1 to 2 minutes at the end if you want light color on top.
- Let the dip rest for 5 minutes, then finish with chopped cilantro and/or onions, cotija cheese, lime wedges, and jalapenõ.
- Serve warm with Firehook crackers and enjoy.
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6 to 8
INSTRUCTIONS:
- Heat a large skillet with low sides over medium-high heat and add the oil. Add the tomatillos, onion, jalapeño(s) and/or serrano, and unpeeled garlic. Let everything cook undisturbed for a few minutes to get good char, then toss and continue cooking until softened and blistered all over, about 10 to 15 minutes.
- Remove from the pan, let it cool slightly, then peel off the skins from the garlic. Transfer the tomatillos, onion, jalapeño(s), and peeled garlic to a blender. Add the salt, pepper, chicken bouillon (if using), juice from 1/2 lime, and cilantro (if using). Blend until smooth. Taste and adjust salt as needed, then set aside to cool.
- Preheat the oven to 375°F.
- In a medium bowl, combine the softened cream cheese and sour cream and mix until smooth.
- Stir in 1 cup of the salsa verde, ¼ tsp salt, black pepper, and lime zest and juice, mixing until fully incorporated.
- Fold in the shredded chicken, diced jalapeño, 1½ cups Monterey Jack, and the cotija cheese until evenly combined.
- Taste the mixture and adjust seasoning if needed. This is a good moment to scoop a little onto a Firehook cracker and make sure it tastes exactly how you want.
- Transfer the mixture to a baking dish and spread into an even layer. Top with the remaining ½ cup Monterey Jack cheese.
- Bake uncovered for 20 to 25 minutes, until hot and bubbly around the edges. Broil for 1 to 2 minutes at the end if you want light color on top.
- Let the dip rest for 5 minutes, then finish with chopped cilantro and/or onions, cotija cheese, lime wedges, and jalapenõ.
- Serve warm with Firehook crackers and enjoy.
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6 to 8
