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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Enchilada Dip Recipe

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This recipe for Chicken Enchilada Dip, by , is from Recipe Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tanya Wolfe


8oz. Enchilada Sauce
11oz. can Corn, drained
1 can Rotel, drained
1/2c. chopped Cilantro
5 chopped green onion
2 jalepenos
3T. Taco Seasoning
7oz. chopped Green Chilis, drained
8oz. Cream Cheese
1.5 lbs. shredded Chicken
8oz. shredded Chedder or Mexican blend cheese

Top with:
Green Onion, Jalepeno, extra cheese or sour cream

Preheat oven to 400. Mix all ingredients except chicken, cream cheese and shredded cheese. Add in softened cream cheese and fold in chicken. Mix in 3oz. shredded cheese. SPray 9x13 baking dish and add dip. Bake 15 minutes, uncovered or until bubbling. Sprinkle on remaining cheese and bake 5 nnore minutes. Garnish with for favorite things.




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