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. 

Chinese Vegetable Stir Fry

1/2 lb bacon, cut into 1" pieces

1 1/2 lbs boneless skinless chicken breast

1 tablespoon cornstarch

2 dash ground ginger

1 red bell pepper, cut into 1"chunks

1 green bell pepper, cut into 1" chunks

1 bunch green onions, trimmed and cut into 1 1/2" pieces

1 small onion cut in chucks

1 cup small broccoli  florets

1/2 cup snow peas, halved

1/2 cup bamboo shoots cut in half

1/2 cup celery

1/4 cup cashews

Heat a large skillet or wok at just under high heat.

 Add the bacon pieces and cook

 Stirring frequently, until they are crisp and browned, about 5 minutes.

Without draining the dripping add raw chicken cook tossing constantly until browned about 4-5 minutes take chicken out and put a side.

Add to wok the vegetables and stir to combine.Toss constantly while they cook until crisp tender, about 4 minutes.

Adding broccoli last stir to combine. Tossing constantly cook for about 1 more minute until the colors are bright green and everything is slightly softened.

 add cook chicken cut up in bite size

Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables

Add the soy sauce mixture and stir to combine.

Soy Sauce Mixture

2/3 cup soy sauce

1/2 cup chicken broth

1/3 cup rice wine

4 tablespoons brown sugar

1 tablespoon sesame oil

1/4 teaspoon black pepper

2 tablespoons cooking oil

1 tablespoon garlic powder

Dash  ground ginger

2 tablespoons cornstarch

1/4 cup water

Directions:

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and black pepper.

Dissolve the cornstarch in 1/4 cup water.

Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

Add the soy sauce mixture; bring to a boil.

Reduce heat to medium and cook for 1 minute.

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

 Serve and top with cashews over fried rice if desired.