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Spicy Enchilada Chicken Dip Recipe

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This recipe for Spicy Enchilada Chicken Dip is from The Engelhaupt Family Cookbook Project, 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:  
8 oz cream cheese
1 cup sour cream
1 can (10 oz) red enchilada sauce
1 can (4.5 oz) diced green chilis
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
4 cups cooked, shredded chicken
8 oz (2 cups) shredded Mexican cheese blend, divided
Thinly sliced green onions, for garnish, if desire
Directions:
Directions:
Preheat oven to 350º

Spray 9x13" pan with cooking spray

Ina large bowl, beat cream cheese and sour cream til smooth. Stir in enchilada sauce, green chilis, chili powder, cumin and garlic powder, then fold in chicken and 1 cup cheese. Scrape into prepared dish. Top with remaining cheese. Dip can be assembled and refrigerated up to 24 hours in advance. Let come to room temperature before baking. Bake 25-30 minutes, until center is hot and edges bubble. Garnish with green onions and serve with chips. Serve immediately, refrigerating leftovers.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
10

 

 

 

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