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Chicken Chips

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Chicken Chips

Published on April 22, 2021
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Cook Time: 60 minutes
Serving Size: 10 servings
    For the Chicken Chips:
    • 2 boneless, skinless chicken breasts
    • 3 cups tortilla chips, crushed
    • 2 cups all-purpose flour
    • 1 tablespoon cumin
    • 2 teaspoons kosher salt
    • Oil, for frying
    For the Enchilada Dip:
    • 2 Tbsp Olive oil
    • 1 poblano pepper, seeded and chopped
    • 1/2 medium white onion, chopped
    • 3 cloves garlic
    • 1 cob sweet corn, removed from cob
    • 8 ounces red enchilada sauce
    • 1 can green chiles
    • 4 ounces cream cheese
    • 1 cup cheddar cheese, plus more for topping
    • 1/4 cup sour cream
    • 2 tablespoons chopped cilantro
      For the Chicken Chips:
      • Slice chicken breast into 1/4-inch slices and then into triangles.
      • Season with salt, cumin and cayenne. Dredge in seasoned flour, then egg, then crushed tortilla chips.
      • Fry in 350 degree oil for 4 minutes until golden brown.
      For the Enchilada Dip:
      • Preheat oven to 400 degrees.
      • In a large skillet, saute poblanos, white onion, corn and garlic in oil until tender.
      • Add the red enchilada sauce, and green chiles.
      • Let simmer for 20 minutes, then add cream cheese and cheddar.
      • Transfer to a mini cast-iron pan or other oven-safe serving dish.
      • Top with shredded cheddar cheese and bake for 15 minutes or until golden brown and bubbling.
      • Top with sour cream and cilantro.


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