Chicken Enchilada Dip

Chicken Enchilada Dip I

Ingredients:

• 1 (8 oz.) package cream cheese
• 1 1/2 cups Mexican style shredded cheese, divided
• 1 (7 oz.) can chopped green chilies, undrained
• 1 tsp. garlic powder
• 1/2 tsp. chili powder
• 1 (8 oz.) can chicken breast
• assorted crackers or chips.

Directions:

Beat cream cheese, 1 cup of the shredded cheese, chilies, garlic powder, and chili powder in small bowl with electric mixer on medium speed until well blended. Stir in chicken. Spread into 9-inch pie plate. Bake at 350 degrees F for 20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup shredded cheese; let stand 10 minutes. Serve as a dip with assorted crackers or chips. I like to eat with Sun Chips or Chicken In a Bisket crackers.

By Shirlene

Chicken Enchilada Dip II

Ingredients:

• 2 large chicken breasts, cooked and chopped
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 small can green chilies
• 2 cups cheese, shredded
• 1/4 cup salsa
• 6-8 corn tortillas, uncooked
• tortilla chips

Directions:

Mix the chicken, soup, sour cream, chilies, cheese, and salsa together. Tear up the corn tortillas and place them on the bottom of a 9x13 inch pan. Pour the mixture on top and bake at 350 degrees F for 40 minutes. Serve warm with tortilla chips.

By Robin from Washington, IA