Chicken Enchiladas W/ Creamy Salsa

We had a leftover jar of Tostitos Creamy Salsa Dip that we used for tortilla chips. Instead of waiting to get another bag of tortilla chips, I used it for chicken enchiladas. It’s quite easy to make compare to the usual way I make chicken enchiladas involving cream cheese and sour cream which I learned from a friend from NY. I will post about that some other time, right now, here’s how to make this.

These are the 5 Ingredients right there. A jar of leftover Tostitos Creamy Salsa Dip, 3-4 sliced boneless chicken breasts, 1/2 onion, flour tortillas, and shredded cheddar cheese. And a litlte bit of oil for cooking the chicken of course.

Sauté the onion in oil. Once cooked, add chicken. Cook the chicken, then add the Tostitos Creamy Salsa dip. Stir everything together and left everything cook for 2-3 minutes. Stir once in a while.

Scoop a small amount of the chicken mixture into a bowl and set aside.

Preheat the oven to 350°

Lay a spoonful of the chicken mixture on the flour tortilla. Sprinkle a few shredded cheddar cheese on top. Fold over, then the sides, then fold nice and tight. Repeat the whole process for all the flour tortillas. Make sure to leave a little bit of shredded cheddar cheese.

Lay the enchiladas on a casserole pan. Top the enchiladas with the reserved chicken mixture, and shredded cheddar cheese. Put the dish in the oven for about 10-15 minutes or until the cheese has melted.

There you go, easy chicken enchiladas using leftover dip from a jar. Remember it the next time you have some leftover from a party.

(originally posted at blisstree/b5media)