Chicken Enchilada Verde Dip

Take a fantastic dish and spin it into this amazing Tex-Mex inspired dip. For a little Cinco De Mayo fun, or for just about any get together. Add cayenne for spice, or leave it out, if that’s not your thing. It’s creamy with a flavorful kick! Serve with Sriracha & Lime or Sea Salt and Cracked Pepper Pretzel Crisps®.


1 large chicken breast
3 tomatillos
1 small green bell pepper
2 jalapeños
1 small onion
8 ounces cream cheese (softened)
2 cups grated habanero jack (plus a little more)
Handful or two of cilantro leaves
½ cup sour cream
1/2 a teaspoon of cayenne pepper
1 teaspoons cumin
Pretzel Crisps®

Cook and shred chicken breast.

Dice tomatillos, bell pepper, jalapeños and onion. Cook until slightly tender.


In food processor, mix cream cheese, grated cheese, cilantro, sour cream, cayenne pepper, cumin, and cooked vegetables.

Fold in shredded chicken breast, and pour into a baking dish.

Top with extra shredded cheese. Bake at 350 degrees for about 15 minutes.


Enjoy with Pretzel Crisps®. Perfect for scooping!