Sunday, September 22, 2013

Chicken Enchilada Dip

This is a great recipe for fall Football watching or any gathering! That's actually how and when I came up with Chicken Enchilada Dip. I think my Husband and I were talking enchiladas but I didn't have tortillas. I then searched around the pantry and came up with this recipe. It's loosely based off of an Enchilla Recipe I've done before. It's so good and I'm warning you it's addictive! 

Chicken Enchilada Dip

Ingredients

1 lb cooked chicken breast, shredded OR 2 large cans chicken breast, shredded
1 small can green chilis
1 block (8oz) cream cheese, softened
1 cup mayonaise
1/2 cup diced onion (or green onion)
2 cups (4oz) mexican blend cheese
1 tablespoon cumin
1 tablespoon chili powder

Directions

Preheat oven to 350. Spray a 11x7 or similar shallow casserole dish with non-stick spray. Mix all ingredients, except for 1/4 of the cheese, in a large bowl. Pour into the casserole dish, even out and bake for 20-30 minutes. Sprinkle the remaining cheese on top and bake for an additional 5-10 minutes or until melted. Serve with Fritos Scoops, tortilla chips or soft tortillas.

Spicier Alternatives

add 2 cans of green chilis
and/or 1 diced jalapeƱo
and/or hot sauce of your choice

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