Chicken Enchilada Dip is a creamy, cheesy, spicy chicken-filled enchilada dip, a hit with everyone who tries it.

Chicken Enchilada Dip

If I can turn a dish into something eaten on a tortilla chip I am totally in! Chips and dips get to the core of this savory girl every time. Not to mention, whenever you can turn a snack into a meal, everyone is ready to dive in.

Dippable and snackable is how my family would describe chicken enchilada dip. With all the flavors of my homemade enchiladas without the filling and rolling mess, anyone can make this enchilada dip.

Enchiladas find their way to our table quite regularly we eat them with a fork, scooped up on tortilla chips or rolled and stuffed into burritos. I make them with beef, or chicken, or vegetables. We’ve even been known to eat enchiladas for breakfast.

This dip makes traditional enchiladas even easier to scoop up on tortilla chips; the kids and my husband were raving about this appetizer for a couple of days. Hearty enough for a main dish, this was an enormous success for our family movie night.

Start by sauteeing your onions, bell pepper, and seasonings in a skillet. While your onions are cooking cut up the tortillas into small pieces so that you can add them to the onion mixture.

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Sweet Potatoes with Sausage is an easy-as-can-be one pan dinner that my family would willingly eat every night.

I get it, weeknight meals especially need to be quick and easy, not only on the prep but the clean-up as well. This easy sheet pan dinner with baked chicken thighs, baby potatoes, and fresh green beans has become a favorite in many of your homes over the past two years.

Sheet Pan Sausage and Potatoes

Tender sweet potatoes, crisp bell peppers, sweet onions, and spicy sausage are roasted together in this simple and flavorful meal that my family just can’t get enough of lately.

I make a variation of this sheet pan supper at least a couple of times a month. I typically use whichever sausage I have in the refrigerator: andouille, kielbasa, spicy chicken, pork, or beef links will all work well.

Sweet potatoes and peppers have become a go-to combination for their savory yet sweet qualities. Roasted sweet potatoes get perfectly soft inside with a crispy exterior. The bell peppers and onions bring a nice peppery bite and a layer of flavor.

There are a few tricks to your sheet pan dinners coming out perfectly. You want all of the ingredients to be perfectly cooked and not have something be almost uncooked and raw and another item turned to mush.

It has taken me a bit of tinkering with the size of the pieces and the amount of time in the oven to master the perfect combo. But let me tell you. . . I think I’ve nailed it this time.

Start with sweet potatoes cut into 1/2 inch pieces. Coat them in olive oil and roast for 20 minutes by themselves on the sheet pan. Then stir them around and flip them on the pan before adding the sausage, peppers and onions.

By doing this in two steps you will get the perfect soft yet crispy sweet potatoes. Along with properly cooked sausage and nice slightly charred peppers.

The last time I made this, I used cheese and jalapeno stuffed chicken sausage, so your favorite sausage should work as well. I always have assorted sausages on hand just for meals like this; most unopened sausage will keep in the refrigerator for quite a while before needing to be used.

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Juicy, tender pan-fried chicken thighs with a golden-crisp skin are possible with just a spoonful of oil and a bit of patience.

The hardest part of this recipe is waiting while they slowly cook on the stove-top. You want the skin to be golden-brown with all the fat rendered before you turn them over. This chicken is completely worth the wait!

Pan Fried Chicken Thighs

These pan-fried chicken thighs have become a staple in my house over the past few years. I made this chicken at least once a week for the first couple of months and I still make it at least once a month. The chicken turns out perfectly every single time.

My kids now ask for the “crispy skin chicken” every time they see me purchasing chicken. This pan-cooked chicken has been a kid and adult favorite for over ten years now.

Can you fry chicken in olive oil?

Short answer? YES! I’ve been asked so many times, I finally made a note in the recipe card. I used to use refined (unscented) coconut oil to pan-fry chicken because it had a slightly higher smoking point, but I’ve been using olive oil for years now without any issues at all.

You’re not cooking at a high temp and you aren’t deep frying the chicken either. This is a shallow pan fry method that requires just a tablespoon of oil. You’ll be just fine with olive oil in this case.

After cooking chicken this way for a couple of years, I decided to play with an oven method for achieving the same crispy chicken thighs. I’m thrilled to tell you that this Oven Baked Crispy Chicken is pretty amazing too.

My first choice for crispy chicken thighs is the pan-fried method, but a very close second (and perfect for the busiest of days) is the crispy chicken made in the oven. I’m so happy to have two great methods now for cooking perfectly crispy chicken.

Irresistible Mandarin Broccoli Salad is a terrific side dish with both chicken recipes, as is this Creamy Pasta Salad or this Panera Mac and Cheese.

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Loaded Vegetable Quesadillas start with warm crisp tortillas layered with melting cheese and then filled with an abundance of vegetables. They’re absolutely irresistible for snacking or for a meal on their own.

Vegetable Quesadillas

A number of years ago, I was running late with starting dinner; so I decided to throw together some quick quesadillas with what I had on hand.

It took less than 5 minutes to prep everything and get the quesadillas started cooking. If you’re lucky enough to have a bunch of leftover roasted vegetables in the fridge or some fresh or frozen vegetables you can toss in the skillet to quickly saute, you’re all set.

The first time we made these, I had marinated tomatoes on the counter, so naturally, I included them. The tomatoes did a terrific job flavoring sauteed onions and zucchini, all wrapped in melting mozzarella cheese.

In the years since I’ve made these quesadillas with just about every combination of vegetables that you can imagine. The photos were in need of an update, so these were shot with some leftover grilled asparagus, red peppers, and zucchini.

These Shishito Peppers would be an excellent quesadilla option to try one of these days too. I have them on my list to try soon.

Loaded Quesadillas

My family loved the quesadillas so much the first time I made them, loaded vegetable quesadillas have become a regular thing on our dinner menu.

Loaded Quesadillas have become my favorite way to use dinner leftovers for lunche

Spicy strips of chicken, bell peppers, and onion are cooked together in this oh-so-easy crock-pot recipe for Chicken Fajitas. Crockpot Chicken Fajitas are a meal that you can start in the afternoon and they’ll be ready by the time everyone is hungry in the evening.

Most of you have gathered by now that my family is a big fan of Mexican-inspired meals. We use Mexican spices constantly and eat some version of southwest Tex-Mex or Mexican food a few times a week.

Very much like the Slow Cooked Chili Steak Fajitas I posted last year, these fajitas are full of heat and packed with that southwestern flavor I crave. The liquids in the base of the crock-pot form a fantastic sauce by the end of the cooking time.

I also love how pleasing the orange, green and red bell-peppers look when cooked and served in the chicken. This is one of those easy recipes that takes very little effort but looks as good as it tastes.

I’ve made these Chicken Fajitas many times and served them wrapped in tortillas. They’re also delicious as Chicken Fajita Bowls served over rice. 

Crockpot Chicken Fajitas

The best part about Crockpot Chicken Fajitas is that they cook in just a couple of hours. I love a recipe that you can prep in the morning and enjoy the smell of all day long but sometimes my schedule just doesn’t allow me to prep that far in advance.

With this recipe, I just slice everything up, toss the meat with spices, onions, and jalapenos in the slow cooker, let it cook for a couple of hours, and add the peppers toward the end of the cooking process. It’s THAT easy to have perfect homemade fajitas for dinner.

Fajitas are traditionally made by grilling meat but I find I enjoy slow cooker chicken fajitas just as much. They also have the (huge) added benefit of not needing any of my attention at all when they cook!

I almost hesitate to call this a true “slow cooked” recipe because the chicken doesn’t take long at all to cook. The whole meal is ready to serve in just about two hours!

This is fabulous when hunger levels are high and patience levels are low or on those days when you had every intention of getting a slow cooker meal together in the morning but it just didn’t happen.

With Crockpot Chicken Fajitas, I can look like I planned everything in advance when in reality all I did was throw a bunch of ingredients in a crock-pot at 3 o’clock.

I like to serve these chicken fajitas on their own, wrapped in tortillas, or over rice. These fajitas have a lovely spicy kick to them.