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"Do vegetarians eat animal crackers?"--Unknown

Red Lot Hot Shots' Chicken Enchilada Dip Recipe

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This recipe for Red Lot Hot Shots' Chicken Enchilada Dip is from Treasures from the Galley, 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. rotisserie chicken meat, preferably from the breast
2 (8oz.) pkg. cream cheese, softened
10-12 oz. chopped jalapeños, or to taste
2 (4.5oz.) cans chopped green chiles
1 lb. Kraft® sharp Cheddar cheese, shredded
1 c. mayonnaise
1 c. sour cream

Directions:
Directions:
Preheat the oven to 350ºF. Mix all ingredients together, and bake in a disposable aluminum pan until bubbling, warm and lightly browned, about 25 minutes. Serve with warm flour tortillas and tostadas.

Personal Notes:
Personal Notes:
This makes a lot but I've never had any leftover!

 

 

 

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