"The belly rules the mind."--Spanish Proverb

Enchilada Dip Recipe

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This recipe for Enchilada Dip, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brianne Grant
Added: Tuesday, July 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. cream cheese (light can be used)
1 1/2 c. Mexican style shredded cheese
1 can chopped green chilies, undrained
1 tsp. garlic powder
1/2 tsp. chili powder (more can be added to taste)
1 grilled chicken breast, finely chopped (or 1 pkg. Tysons ready to go chicken)
1 bag bite size Tostitos

Directions:
Directions:
PREHEAT oven to 350F. Beat cream cheese, 1 c. shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended. Stir in chicken.

Spread into 9" pie plate or 8"x8" pan. Bake for 20-30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 c. shredded cheese.

Let stand for 10 minutes before serving with Tostitos

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Always a crowd favorite!!!

 

 

 

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