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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Enchilada Dip Recipe

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Chicken Enchilada Dip image

 

This recipe for Chicken Enchilada Dip, by , is from Grahams' Camping 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!

Contributor:  
Contributor:  
Karen Graham

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 (8-oz.) blocks cream cheese, softened
1 1/2 c. shredded chicken
1 (15-oz.) can black beans, rinsed and drained
1 1/2 c. shredded pepper jack
1 1/2 c. shredded cheddar
1 c. enchilada sauce
2 oz. (4-oz.) cans green chiles, chopped
2 tsp. taco seasoning
Fresh cilantro leaves, for garnish
Tortilla chips, for serving

Directions:
Directions:
Preheat oven to 350. In a large bowl, stir together cream cheese, shredded chicken, black beans, 1 cup pepper jack, 1 cup cheddar, enchilada sauce, green chiles, and taco seasoning.
Transfer dip to an ovenproof skillet and top with remaining 1/2 cup cheeses. Bake until warmed through and bubbly, 20 to 25 minutes.
Garnish dip with cilantro and serve with tortilla chips.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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