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

Chicken Enchilada Dip Recipe

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This recipe for Chicken Enchilada Dip, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 5088 -- Karen Paschel
Added: Monday, March 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. - chicken breast halves, skinless & boneless
1 (8 oz.) pkg. - cream cheese, softened
½ (16 oz.) jar - mayonnaise
1 (8 oz.) pkg. - cheddar cheese, shredded
1 (4 oz.) can - green chile peppers, diced
1 - jalapeño pepper, finely diced

Directions:
Directions:
Preheat over to 350º. Place chicken breast halves on a medium baking sheet. Bake in oven 20 minutes or until no longer pink. Remove from heat, cool and shred. Place shredded chicken in bowl, and mix in cream cheese, mayo, cheddar cheese, green chile peppers and jalapeño pepper. Transfer the mixture to a medium baking dish. Bake uncovered in the preheated oven 30 minutes or until edges are golden brown. Dip with crackers, chips or Doritos…

 

 

 

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