Chile Chicken Enchilada Dip

By á-25138

This dip is a little hot and spicy but will be great to munch on while watching football games. I like to add a little ranch dressing or sour cream to the top of mine if it is a little too spicy!

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

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° F for 20-25 minutes until cheeses are melted and mixture is bubbly.

Serve warm with Scoops, Tostitos, crackers or french bread cut in cubes.