Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chicken Enchilada Dip




Source of Recipe


Internet


List of Ingredients




1 (8-oz.) pkg. cream cheese, softened
1 1/2 cups Mexican style shredded cheese, divided
1 can chopped green chiles - drained
1/2 tsp. garlic powder
1/2 lb. boneless, skinless chicken breast, cooked



Recipe



Finely chop chicken breast and set aside. Beat cream cheese, 1 cup shredded cheese, chilies, and seasonings in bowl with mixer on medium speed until well-blended. Stir in chopped chicken (I taste and add more garlic if needed). Spread into 9 in. pie plate. Bake at 350 degrees 20-30 minutes or until dip is lightly brown and heated through. Sprinkle with remaining 1/2 cup cheese. Let stand 10 minutes. Serve with tortilla chips. Can add chopped, pickled Jalapeno peppers if desired.