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Chicken Enchilada Dip

Chicken Enchilada Dip I


  • 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.


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


  • 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


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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