Monday, June 13, 2011

Chicken Enchilada Dip

My cousin, Deb, brought this delicious dip to our family Christmas Eve party a few years ago.  I have made it many times since.  It has a bit of a kick to it.  Its one of those dips that  you just can't stop eating it!  Make sure you make it the day before serving it so the spices have time to bring out their flavor.

3 large chicken breasts, cooked and diced (don't cut too small)
2 8-oz packages cream cheese, softened
1 1/2 cups shredded cheddar cheese
1 tsp minced garlic
1 1/2 TBS chili powder
1 tsp cumin
1 tsp oregano
1 tsp paprika
cayenne pepper to taste
1 or 2 bunches of green onions, chopped (I use about 8-10 onions)
1 bunch fresh cilantro, chopped (I use a little more than a 1/2 bunch)
1 14.5 oz can petite diced tomatoes with chilies (do not drain)

In a large mixer bowl, cream the cream cheese and cheddar cheese.  Add the seasonings.   Blend well.  Add the remaining ingredients.  Fold together, mixing well.

Chill overnight.  Serve with tortilla chips.

Makes about 6 cups


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