Ingredients

• 1 can Cream of Chicken soup (can swap for Cream of Mushroom)
• ½ cup full fat sour cream
• 1 small can of green chiles (4 ounces)
• 2 ½ cups shredded Mexican cheese
• ½ cup chopped cilantro
• ½ cup diced green onions

Tools & Timing

• Medium prep bowl
• Rubber spatula
• 8×8 Baking dish (or use two smaller dishes)
• 10 minutes to prep; 30 minutes to bake

Background

My mom has been making my favorite enchilada recipe for years – it was often the recipe I requested for my birthday dinner! I loved the flavors of the original enchilada recipe that I used them as flavor inspiration for this dip. Enjoy!

Step-by-step

1. Preheat your oven to 325.
2. Prep your greens: wash and dry your cilantro and your green onions. Chop them into fine pieces. Place in prep bowl and set aside.
3. Add condensed soup, sour cream, and 1 ½ cups of your cheese. Mix to combine.
4. Using your spatula, spread your dip evenly into your baking dish and sprinkle with the remaining cheese.
5. Bake 30 minutes (until you begin to see small bubbles on the sides of the dish).

Serve with your favorite chips and enjoy!

This recipe can be made 1 day in advance; leftovers last well in the fridge for 3 days.

Other Options

If you love these flavors, try my Mom’s Cilantro and Green Chile Chicken Enchiladas