Chile Chicken Enchilada Dip

By kimvess

Ingredients

• 3 cups Cooked Chicken Breasts
• 2 (8 Oz) Pkgs Cream Cheese, softened
• 4 Green Onions, chopped
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 Jalapeno Pepper, diced
• 1 can Rotel Diced Tomatoes & Chili Peppers
• 1 cup Shredded Colby & Monterey Jack Cheese
• 1/2 cup Shredded Cheddar Cheese
• Scoops, tostitos, crackers, or french bread cut in cubes

Details

Servings 1
Adapted from betterrecipes.com

Preparation

Step 1

Cut chicken into very small pieces and place in a large bowl. Add the cream cheese, onions, chili powder, cumin, jalapeno, Rotel, and cheeses. Stir to combine all ingredients. Transfer to a 9 x 13 baking dish sprayed with PAM. Bake in oven at 350 degrees for 20-25 minutes until cheeses are melted and mixture is bubbly. Serve warm with Scoops, Tostitos, crackers or french bread cut in cubes.

My husband would love this, I bet. The hotter, the better. Maybe I could make a second batch without the spice, for me and the kids.

Yum! My husband would love this. I might just have to make some up for him.

I love a good dip (don’t we all!!) and I am at work right now deciding if this should be my add too for the games tomorrow… it sounds and looks amazing and I am getting hungry… I will get back to you all and let you know the results! HAPPY NEW YEAR EVERYONE!!

This looks like a delish dip…will be making this one real soon. Will use more jalapenos…simply because I love the heat. Thanks for posting this recipe.

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