Chicken Enchilada Dip I
Ingredients
- 1 8-ounce package cream cheese
- 1 1/2 cups Mexican style shredded cheese, divided
- 1 7-ounce can chopped green chilies, undrained
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 8-ounce 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° 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 sou
- 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
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