National Tortilla Chip Day is Tuesday, Feb. 24th. Who knew?!? I plan to celebrate with my new favorite chip found in the deli section of Market Street. I actually discovered these chips a few weeks ago when we had dinner at my neighbor’s house and my hubby and I devoured almost the entire bag! {Gulp} They remind me of the chips at one of my favorite restaurants in Tyler, TX, Papasitos, because they’re lightly sprinkled with paprika. And in the infamous words of Ed Grimly, “Everything tastes better with paprika on it, I must say.”
So, today I stopped by Market Street and grabbed a bag, along with some chicken (it’s on sale Buy One Get One FREE through Tuesday) and made this recipe for Sassy Chicken Enchilada Dip.
What you’ll need:
3 cooked, boneless chicken breast halves, shredded
2 (8 ounce) packages light cream cheese, softened
4 green onions, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon minced garlic
1 teaspoon chopped cilantro
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon paprika
Directions
In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.
OR….
You can do what I did and add about 1 cup of shredded cheese to the mixture and pour it into a greased baking dish. Cook it uncovered, at 350 degrees for 15-20 minutes and have a nice warm savory snack. Yum!
Note: I added about 2T of Sriracha sauce because….well… I’m a native Texan and I like things SPICY, ya’ll!
(Pssst….I used my Lodge Cookware rectangular roaster I got from Market Street. Love it! Don’t forget, if you haven’t redeemed your e-stickers you have until Feb. 28th.)
Tip #1: Cook the chicken breast in a crockpot on HIGH for a couple of hours. Place all other ingredients in your KitchenAid mixer and blend on Low for 30 seconds, then toss in the whole chicken breasts and blend on Medium for about a minute. Watch that chicken be instantly shredded. Easy-peasy!
Tip#2: If you loath chopping fine herbs, like me, treat yourself to an herb chopper. It makes the task quick and simple.
