Vegan Green Chile Chicken Enchilada Dip
This is the easiest way to make enchiladas ever. With basic kitchen staples, you can have a crowd-pleasing batch of vegan green chile chicken enchilada dip in no time!
Ingredients
- 2 cups cooked vegan chicken, small chopped (I used Gardein's meatless chick'n strips!)
- 1/2 cup vegan cream cheese (I use Kite Hill's)
- 1/2 cup vegan sour cream (I use Kite Hill's)
- 1/4 cup green enchilada sauce (I use Siete's)
- One 4 ounce can diced green chiles
- 2 tbsp TABASCO green pepper sauce
- 1/2 jalapeno, minced
- 2 tbsp green onions, small chopped
- Half of a 1-ounce taco seasoning packet (Roughly 2 1/2 tbsp)
- 1 1/2 cup shredded vegan colby jack cheese, divided into 1 cup and 1/2 cup (I use Violife's, but you can also use any vegan cheddar instead!)
- Neutral flavored cooking oil spray
Instructions
- Cook your vegan chicken according to its package instructions and lightly season it with a pinch of salt and pepper while cooking. Then, chop it into small pieces.
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch by 6-inch shallow, rectangular glass dish with cooking oil spray.
- In a medium-sized mixing bowl, add the vegan chicken, cream cheese, sour cream, green enchilada sauce, green chiles, TABASCO green pepper sauce, minced jalapeno, chopped green onions, taco seasoning, and 1 cup of the shredded cheese. Stir until well combined.
- Evenly distribute the dip into the greased baking dish and sprinkle over the other 1/2 cup of the shredded cheese.
- Bake the dip on the middle oven rack for 30, rotating the dish halfway through.
- Enjoy with Fritos or tortilla chips!
Tried this recipe?Let me know how it was!