A couple weeks ago, The Engineer and I bought some Good Foods jalapeño artichoke dip from Costco. By some, I of course mean a Costco sized amount……33 oz. It wasn’t really the best for just eating….flavor wise, but it got me thinking that it might work to make some enchiladas. Yesterday we made a trip to Costco to gather up the rest of the necessary supplies. It was our first actual “shopping” trip to Costco. We had been before, but yesterday involved a cart and an actual list! We looked like actual adults who know what they are doing in life…..it was amazeballs.
I made them today and they were good….and easy….which was ideal because I spent most of the day being a bit on the hungover side of life. Apparently last nights concert was just a bit too much for me. Since I’d never made them before, and we were trying to use up some dip we didn’t like I wasn’t sure they would turn out. I didn’t take any pictures of the process, but honestly it’s easy enough you don’t need much in the way of instructions.
THE THINGS YOU’LL NEED
- 1 Rotisserie Chicken
- Jalapeño Artichoke Dip
- Half an Onion
- Shredded Cheese
- Tortillas (about 10)
- 2 4oz cans of diced green chilies
- 2 cans of red enchilada sauce
- Garlic Powder
- Cayenne Pepper
- Chile Powder
- Salt and Pepper
First things first, you’ll need to shred the chicken. I removed the skin and then just ripped the meat into bite sized pieces, but there’s no need to be too specific about anything. Place all the chicken into a large bowl so that the other ingredients can be added to it and mixed well. After you have the chicken shredded up, add approximately half of the jalapeño artichoke dip. I didn’t measure as I added, but it was 4 large dollops……enough to sort of moisten everything and get it to combine. It ended up being about half of the container of dip. Dice half of an onion and throw that in the mix as well as the two drained cans of diced chilies. At this point, you can season to taste…..I ended up adding maybe 1.5 teaspoons of garlic, cayenne, and paprika, maybe 1.5 tablespoons of chili powder, and a good amount of salt and pepper. The Engineer thought they were a bit hot, I thought they were good….so just season to your own taste. He also decided that he wanted to add some shredded cheese into the mix as well….so we stirred in maybe half a cup.
This can be prepped ahead of time. I just threw the bowl in the fridge and let everything sit and combine together for most of the day while we napped, watched Netflix, and attempted to recover.
To assemble, spray a 9×13 glass baking dish with non-stick spray. Scoop a generous amount of the chicken and cheese mixture into the center of a tortilla. Roll and place into the baking dish. We fit 9 tortillas into the baking dish, but it was a bit of a squishy fit. This left one tortilla and one tortilla worth of chicken mixture. We rolled it up with a small splash of enchilada sauce and tossed it into the freezer. It will make a good, quick lunch for one of us eventually. Honestly, you could probably just roll and freeze them all into chicken queso burritos if you wanted something that could just be thrown in the microwave fast for on the go lunches.
Cover with the two cans of enchilada sauce and a generous sprinkling of shredded cheese. Bake at 350 degrees for 30-45 mins until everything is hot, melted together, and delicious. Let cool a few minutes before serving to let them firm up a bit. The Engineer had his with sour cream and a little extra cheese, I just had mine plain out of the pan.