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CHICKEN ENCHILADA DIP
Dips happen to be my food weakness. (One of them, anyway.) Chips and dips, crackers and dips… If the dip is exciting enough, I’ll even eat raw carrots, and I hate carrots.
Dips are a great addition to any situation, so I don’t think any of us can ever have too many recipes in our collection. Enjoy!
As printed in the ‘Cotulla Garden Club Cookbook,’ 2016, by the Cotulla Garden Club, contributed by Sterling Hinkle:
1 pkg (8oz) cream cheese, softened
1 1/2 cups Mexican style shredded cheese
1 can (7 oz) chopped green chilies, drained
1 tsp garlic powder
1/4 tsp chili powder
8 oz. boneless skinless chicken breasts, cooked, finely chopped
Beat cream cheese, 1 cup of the shredded cheese, chilies, and seasonings in a bowl (can mix by hand or on medium speed of mixer) until well blended. Stir in chicken.
Spread into 9-inch pie plate (or if you double the recipe, use a rectangle dish). Bake at 350 degrees for 20-30 minutes or until dip is lightly browned and warm throughout. Sprinkle with remaining 1/2 cup of cheese; Let stand a few minutes.