So you all know of my love for creamy jalapeno dip. I’ll say it again and again, that stuff is so good I could drink it! I made a double batch of it and thought how good it would be as an enchilada sauce. I also had an extra bag of crockpot chicken tacos in my freezer so I combined those two recipes and came up with these enchiladas. Add a refreshing avocado pico salad on the side and you’ve got an easy and delicious weeknight meal! My entire family loved this recipe, I hope yours enjoys it too. 
Ingredients
- 1 recipe of Creamy Jalapeno Dip
- 1 recipe of Crockpot Chicken Tacos
- Corn tortillas (or flour if you prefer)
- Shredded cheese (I used monterey jack, but use your favorite!)
Instructions
- Preheat the oven to 350 degrees and grease a casserole dish
- Shred the chicken after it's been cooked and mix with about 1 cup of the creamy jalapeno dip.
- If you're using corn tortillas, lightly fry them in oil to soften them up.
- Add some of the chicken mixture to each tortilla and sprinkle with cheese, to taste.
- Roll up the tortilla and place seam side down in your greased casserole dish.
- Repeat with the remaining ingredients until casserole dish is filled.
- Spread the remainder of the creamy jalapeno dip over the enchiladas and top with more shredded cheese, to taste.
- Bake in the preheated oven for 25-30 minutes and allow to cool a few minutes before serving.
Always love enchiladas! Thx a lot
The Chuy’s creamy jalapeno dip sounds wonderful! I just recently made some Chuy’s boom boom sauce for enchiladas. I bet using both would be a great idea!
that recipe looks fantastic. Thanks for sharing on Foodies Friends Friday,
Your co host from Nosh My Way.
THese look amazing! Thanks for sharing on Foodie Friends Friday! Come back next week!
I always order enchiladas in a restaurant but I never thought to make them at home. Thanks for sharing this recipe and for the inspiration.
Enchiladas are my husbands favorite & these sound great with the creamy jalapeno dip!