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    Chicken Enchilada Dip


    Source of Recipe


    Judy Schumann


    List of Ingredients


    • 3 lg chicken breast halves (I use 1 or 2)
    • 2 (8 oz) pkg lite cream cheese, softened
    • 1 1/2 c cheddar cheese, grated
    • 1 t minced garlic
    • 1 1/2 T chili powder
    • 1 t cumin powder
    • 1 t paprika
    • 1 t dried oregano
    • Cayenne pepper and red pepper sauce to taste
    • 1 bunch cilantro leaves, chopped
    • 4 green onions, chopped
    • 1 can diced tomatoes with green chilies (undrained)


    Instructions


    1. Place chicken in enough simmering water to cover and cook over low heat 30 minutes or until juices run clear. Set aside to cool.
    2. When chicken is cool enough to handle, remove skin and bone and chop finely.
    3. Mix cheeses until creamy and well blended. Add garlic, chili powder, cumin powder, oregano, paprika, cayenne and red pepper sauce, mix well.
    4. Add chicken, cilantro, green onions and tomatoes. Gently fold into cheese mixture.
    5. Refrigerate overnight for full flavor. Adjust seasonings as desired.


    Final Comments


    This makes about 6 cups. It is enough to feed an army. I usually halve the recipe and it is still a lot.
 

 

 

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