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Enchilada Dip Recipe

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

Contributor:  
Contributor:  
Grams Jo Shumway
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8oz cream cheese, softened
1 1/2 c. Mexican style shredded cheese, divided
1 can (7oz) chopped green chilies
1 tsp garlic powder
1/4 tsp chili powder
1/2 lb boneless, skinless chicken breast, cooked and finely chopped

Directions:
Directions:
Beat cream cheese, 1c shreded cheese, chilies and seasonings in small bowl with mixer on med until well blended. Stir in chicken. Spread into 9" pie pan. Bake at 350 for 20-30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cheese. Let stand 10 minutes, serve with crackers or chips

 

 

 

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