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Christine

Chicken Enchilada Dip

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Ingredients Method

Ingredients
  

  • 2 pkgs 8 oz. each cream cheese
  • 2 large chicken breasts cooked and shredded, or use a rotisserie chicken
  • 1 can Rotel original-not drained
  • 1 tsp. paprika
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1 tsp. red pepper cayenne, use less for less heat
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 1/2 c. cheddar cheese shredded
  • 1/4 bunch cilantro fresh, chopped, or 1 tsp. dried cilantro
  • salt to taste

Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In the bowl of an electric mixer, cream together cream cheese, Rotel, paprika, oregano, cumin, red pepper, chili powder, and garlic powder. Stir in cilantro, shredded cheese, and cooked, shredded chicken. Add salt to taste, if needed.
  3. Pour into a large, oven-safe bowl, cover with foil, and bake until warm and bubbly (about 30-40 minutes).
  4. Serve warm with tortilla chips.