"Hunger is the best sauce in the world."--Cervantes

Chicken Enchilada Dip Recipe

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This recipe for Chicken Enchilada Dip, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Champlin Church
Added: Monday, June 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless skinless chicken breasts
8 oz. cream cheese
8 oz. jar mayo
8 oz. shredded Cheddar cheese
4 oz. can diced chiles
1 jalapeno pepper diced finely (I substitute 1 T. of Tastefully Simple Fiesta Party Dip Mix)
Tortilla Chips

Directions:
Directions:
Preheat oven to 350.
Bake chicken for 20 minutes; cool, then shred.
In a mixing bowl combine chicken, mayo, cream cheese, Cheddar cheese, chilis and dip mix. Transfer to a 8 x 8" glass baking dish or pie plate.
Bake uncovered in a preheated oven for 35 minutes.

Personal Notes:
Personal Notes:
I usually double this recipe and bake in a 9x13 baking dish. The first time I made this appetizer was for a Dance Moms' party, I am now requested to bring this each time. Its always the first thing gone. John & kids will take the leftovers and put them in a tortilla wrap.

 

 

 

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