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Chicken Enchilada Dip Recipe

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This recipe for Chicken Enchilada Dip is from The Northeast First Friday Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. cooked, shredded, I use 1-2 (12-oz.) cans white chicken breast, drained
1 (8 oz.) pkg cream cheese, softened (low fat is OK)
8 oz. real mayonnaise (do not substitute low fat)
1 (8oz.) pkg. sharp shredded cheddar cheese
1 (4 oz.) can diced green chilies, drained
1 jalapeno pepper, finely diced
Garlic powder to taste
Directions:
Directions:
Preheat oven to 350 . Mix together cream cheese and mayonnaise until relatively smooth. l use a hand mixer. Add drained chicken (if using canned), cheddar cheese , drained green chilies, jalapeno pepper, garlic powder and mix. Pore into greased baking dish. Bake uncovered for 30 minutes until hot and bubbly. Can microwave but it won't be brown on top. Serve with tortilla chips.









Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a real hit at parties. I could eat it as a meal.
Excellent with Scoop crackers.

 

 

 

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