Enchilada Chicken Dip

Enchilada Chicken Dip will all the taste of mexico. This dip will be a big hit at your next party it good and hot and you can make it spicy and serve with corn chips, "Try It" It's easy as A B C and 1 2 3 to make and have it ready for your family and friends fast and speedy.



4 tablespoon oil

1 small onion finely diced

2 clove garlic, minced

1/2 cup finely diced bell peppers mini multi-colored ones

1/2 teaspoon salt adjust to your family taste

1/4 teaspoon black pepper

1/2 teaspoon cumin

1/8 teaspoon cayenne to your family taste

1/2 cup roasted, peeled green chiles

1/2 teaspoon Ground Coriander

1 bag corn tortillas for dipping

1 lb cooked chicken, chopped small, about 2 1/2 cups

1 1/2 cups green chile sauce store bought

1/2 cup sour cream

1 1/2 cups shredded Mexican cheese blend save half Of the cheese.

In a large skillet, heat the oil over medium high heat. Add the onions, garlic, peppers, salt, pepper, cumin and cayenne and coriander. Saute until almost tender.

Add the chicken, the green chile sauce and the sour cream. Reduce the heat to medium and stir until the sour cream has melted into the sauce. Remove from the heat, Stir in 1 cup of cheese and transfer to a baking dish. Top with the rest of the cheese and Place in oven to 350 degrees bake for 20-25 minutes, until the cheese has melted and the sides of the pan are bubbling. Let set for at least 15 minutes before serving. 

Deep Fried Chicken

2 lbs cut-up chicken

Seasoning Raw Chicken

1 1/2 teaspoons salt

1 1/4 teaspoons black pepper

Dipping mixture

2 eggs beaten

1/3 cup water

1 cup hot sauce

( adding salt and pepper and dipping mixture together could set in refrigerator over night).


Dredging mixture

2 cups self-rising flour

1 teaspoon black pepper

1/4 teaspoon salt


Directions:


Heat cooking oil in a large deep pot to 350°F making sure the chicken is cover with oil.( the secret of fried chicken don't turn it over).

For dipping mixture: in a medium-sized bowl, beat the eggs with the water.

Add hot sauce and whisk together well.

Pour this mixture into a large plastic zip-top bag and let stand for 1 hour.

For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1 1/4 teaspoon black pepper 

For dredging mixture: In a another bowl, mix flour, and 1/4 teaspoon salt and 1 teaspoon black pepper

Rinse and pat dry chicken pieces with a paper towel.

generously Sprinkle chicken on both sides with seasoning.

Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.

One piece at a time, roll chicken in flour mixture and drop into hot oil.

Don't crowd chicken pieces

Fry chicken until brown and crisp.

Drain on paper toweling.

Dark meat will take about 14 minutes, white meat about 10 minutes.

Remember smaller pieces cook faster than the larger ones.

You can check if it done by piercing to the bone in the thickest part with a fork.

If the juices run clear, it is done.