Beef Enchilada Dip

It’s ok if after you make this beef enchilada dip you decide to put down your tortilla chip and grab a spoon and eat it just like chili. I’m not going to blame you one single bit. The enchilada sauce has that great southwestern spiciness to it. Adding some ground beef and toppings make it not only a great dip but also a great chili. The beef mixture is also great on corn or flour tortillas, or served on taco shells.

Beef Enchilada Dip

I used my fire-roasted enchilada sauce when I made this dip. The char flavor comes thru, making the tomato sauce oh so much better. I often find myself substituting fire-roasted versions of peppers and tomatoes in recipes. Specially when the recipes call for chiles or jalapenos. You can use canned sauce, also.

I like to use my good ole trusty Dutch oven to make this dip and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

I also like to top my beef enchilada dip with some green enchilada sauce.

Beef Enchilada Dip
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4 from 1 vote

Beef Enchilada Dip

It’s ok if after you make this beef enchilada dip you decide to put down your tortilla chip and grab a spoon and eat it like chili. I’m not going to blame you one single bit. 
Course Appetizer
Cuisine American
Keyword dip, southwestern
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10
Calories 286kcal

Ingredients

  • 1 ½ pounds ground beef
  • ½ medium onion diced
  • 2 cloves garlic minced
  • 2 cups enchilada sauce I used my fire-roasted enchilada sauce
  • 2 cups cheese grated . Monterey Jack or cheddar cheeses work best
  • sour cream for garnish
  • pickled jalapenos diced, for garnish
  • Tortilla chips for serving

Instructions

  • Brown the ground beef in a large skillet over medium-high heat.
  • Drain most of the fat and add the onion and cook until just tender.
  • Add the garlic and cook another minute.
  • Turn off the heat.
  • Stir in the enchilada sauce.
  • Sprinkle with the cheese..
  • Cover and wait until the cheese melts, 2-3 minutes.
  • Serve topped with sour cream and diced jalalpenos, with chips for dipping.

Nutrition

Calories: 286kcal | Carbohydrates: 5g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 602mg | Potassium: 216mg | Fiber: 1g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 2mg

Nutritional values are approximate.

Enchilada Chicken Wings

Visit my other site, For The Wing, for all things chicken-wing!

Oh yum! Mexican-inspired chicken wings with kicked up easy Ranch dressing! I loved these enchilada chicken wings so much I had to make them two days in a row. The wings by themselves are fantastic. You could serve them dry, without the sauce but the sauce will remind you of traditional wing sauce with a great south-of-the-border twist.

Enchilada Chicken Wings

I prefer to make my own taco seasoning mix, but you can of course use pre-made. For these enchilada chicken wings you’ll want to use a seasoning that is fairly fine in texture. You don’t want any big chunks of spice on your wings. First, it might burn when you cook the wings. Second, no one wants to bite into a big chunk of… .something.

I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Enchilada Chicken Wings
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5 from 1 vote

Enchilada Chicken Wings

Oh yum! Mexican-inspired chicken wings with kicked up easy Ranch dressing! I loved these enchilada chicken wings so much I had to make them two days in a row. The wings by themselves are fantastic.
Course Appetizer
Cuisine American
Keyword southwestern, wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 501kcal

Ingredients

Instructions

Nutrition

Calories: 501kcal | Carbohydrates: 2g | Protein: 30g | Fat: 41g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 713mg | Potassium: 267mg | Fiber: 1g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg

Nutritional values are approximate.

Fire-Eater Chicken Enchilada Soup

Yowsa. Or, rather, olé! This fire-eater chicken enchilada soup is some mighty good (and kickin’) soup. As unbelievable as it was, it was even better the second day. This started out as a copycat of Chili’s enchilada soup, but it quickly took several turns towards even greater… greatness. The flavor is fantastic, definitely southwestern. We absolutely loved the texture and flavor the ground tortilla chips (versus using masa harina) gave to the soup.

Fire-Eater Chicken Enchilada Soup

For the chicken, I used leftover fire-eater roasted chicken. It has tremendous flavor, and is moist to boot. It also added some more kick to this fire-eater chicken enchilada soup, and kick is good. You can use any cooked chicken you have on hand, but you might want to add some more cayenne (or hot sauce).

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

This soup is a based on a copycat of Chili’s enchilada soup.

Fire-Eater Chicken Enchilada Soup
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5 from 1 vote

Fire-Eater Chicken Enchilada Soup

Yowsa. Or, rather, olé! This fire-eater chicken enchilada soup is some mighty good (and kickin’) soup.
Course Main
Cuisine American
Keyword soup, southwestern, spicy
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 356kcal

Ingredients

For the soup

For the garnish

  • Tortilla strips
  • Shredded extra sharp cheddar cheese shredded
  • Pico de gallo or chunky tomato salsa

Instructions

  • Heat oil in a large pot or Dutch oven.
  • Add onion and cook until starting to soften.
  • Add garlic and cook for 1 more minute.
  • Add the chicken broth.
  • Mix ground tortilla chips with the water and add to the pot.
  • Add enchilada sauce, cheese, chili powder, cumin, cayenne and hot sauce. Bring to a boil while stirring constantly (or the soup will scorch). Reduce the heat to a simmer.
  • Add chicken and beans. Simmer 30-40 minutes until thickened.
  • Serve with desired garnish.

Nutrition

Calories: 356kcal | Carbohydrates: 12g | Protein: 27g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 805mg | Potassium: 322mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 9mg | Calcium: 351mg | Iron: 2mg

Nutritional values are approximate.