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Chicken Fajita Dip




Source of Recipe


Suzy Q from Mimi's Recipe Exchange


Recipe Introduction


Delicious!


List of Ingredients




2 blocks cream cheese -- softened (8 oz. each)
1/4 cup sour cream -- or more to taste (optional)
1 pkg. taco seasoning
3 cups chopped Chicken Fajita meat (comes frozen or refrigerated; thaw then chop)* -- approx.
salsa or picante sauce
2 cups shredded cheddar cheese or Mexican blend cheese
Garnishes:
chopped lettuce
chopped/seeded tomatoes
chopped fresh cilantro
sliced green onions
Jalapeno slices
Black olive slices

Recipe



Mix cream cheese, sour cream and taco seasoning together. Spread in a 9 X 13 baking dish.

Top with chicken. Cover chicken with coating of salsa or picante sauce. Cover with shredded cheese.

Place in 350° oven for about 20 minutes, until cheese is bubbly and mixture is warmed through.

Top with garnishes of choice.

Serve warm with tortilla chips.

NOTES : I cut the recipe in half and baked it in a 10-inch pie plate. I couldn't find fajita meat, so I had to make my own. I took about 3/4 lb. of raw chicken tenders (this is for a 1/2 recipe) and cut them in strips. In a bowl I put a good Tablespoon of Penzey's fajita seasoning and a Tablespoon of water and mixed it up. Then I added the chicken, fresh lime juice, fresh cilantro, and a little olive oil. I let it marinate briefly then I cooked it in a hot skillet with olive oil Pam until just barely cooked through. Then I seasoned again with fajita seasoning and Penzey's adobo seasoning.

If you can find Louis Rich's Southwestern Seasoned (cooked) Chicken, I think that would work well in this. I just garnished the dip with shredded leaf lettuce, chopped fresh cilantro, and chopped tomato. I was going to also put chopped green onion on it, but I forgot. I also used low-fat cream cheese and low-fat sour cream, but it looked a little grainy after it was cooked. I could have over-cooked it. This didn't affect the flavor though. If you are taking the dip to a party, do not garnish until right before you serve it.