Appetizer nights are a regular thing in our house. It is just a fun change of pace that helps me test out different things on the family. I do one every couple of weeks and sometimes a few of the recipes really stand out. This one was just such a recipe – Chicken Enchilada Bites were the big hit of the night, with absolutely no leftovers. A delightful bite that will make your tummy smile.
These are perfect for a party, potluck, tapas night, or appetizer night. They are not messy to eat, as they are single bites and the chip holds it all together very well. You could switch things up and make it with green enchilada sauce or even bbq sauce if you wanted a totally different flavor.
This is already a pretty simple recipe but if you wanted to make it even easier you could use chopped up rotisserie chicken and a 15 ounce can of your favorite red enchilada sauce. Which makes it ideal for a last minute appetizer option. I have included my own enchilada recipe below, just in case you need it. You can adjust the amount of chicken broth to make it thicker or thinner to your preference.
I added a dollop of sour cream with some green onions on top. I had wished I did a few with a pickled jalapeno on top – would have really set off the flavors. The one thing you do have to find is the Scoop shaped tortilla chips (popular brand is Tostitos). They are perfect little cups for a decent sized bite and hold up to the baking.
Now Let’s Get Cookin’!
Chicken Enchilada Bites
Ingredients
- 1 lb Chicken Breast
- 2 cups Chicken Broth
- 2 cups Cheddar Cheese shredded
- 2 cups Enchilada Sauce see recipe below
- 36 Scoops Chips
- 2 Green Onions chopped
- ½ cup Sour Cream
Instructions
- Preheat oven to 400degF.
- In a sauce pan, add chicken and chicken broth. Cook for 15 minutes. Remove chicken from pan and shred.
- In a bowl, add shredded chicken, shredded cheese and enchilada sauce. Stir to evenly coat.
- Line out scoop chips in a single layer on the parchment paper lined baking sheet. Spoon chicken into each scoop with a heaping portion. Place in oven for 8 minutes.
- Remove from oven. Add a dollop of sour cream and sprinkle of green onions on each cup.
Enchilada Sauce
Ingredients
- 1 tbsp Oil
- 1 6 oz can Tomato Paste
- 2 tsp Cumin
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1½ cups Chicken Broth
Instructions
- In a sauce pan over medium-high heat, add oil. Then add tomato paste and seasonings, stirring to combine. Whisk in chicken broth until sauce is smooth and creamy. Reduce heat and simmer.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Sounds wonderful!
What a great appetizer to make! Looks so good.
Oh my goodness–these look delicious! Thanks for sharing at Vintage Charm! Pinned!
Yum!
Thanks for sharing on Crafty Creators! I’ll be featuring your recipe tomorrow! If you stop by and let me know if you’re following on social media, I’ll also feature you on FB, IG, & Pinterest. These bites look so good! They remind me of my favorite dish that my stepdad used to make me, and I’d eat an entire 9×13 pan. I was 95lbs, soaking wet, so everyone got a kick out of it lol. I’ll have to try this recipe!
XOXO,
Niki | Life as a LEO Wife
What great little appetizers!! Thanks for sharing at the What’s for Dinner party. Hope you have a fantastic weekend!