Chicken Enchilada Dip

By charlotteh371

Ingredients

• 2 2
• cups cooked, chopped chicken (rotisserie or canned works well)
• 2 2
• packages cream cheese, 8 oz. each, softened
• 1 1
• can Rotel tomatoes, undrained
• 4 4
• green onions, diced
• 1 1
• clove garlic, minced
• 2 2
• teaspoons chili powder
• 1 1
• teaspoon ground cumin
• 1/8 1/8
• teaspoon oregano
• 1/8 1/8
• teaspoon paprika
• 1/8 1/8
• teaspoon garlic powder
• 1/8 1/8
• teaspoon onion powder
• 1/2 1/2
• teaspoon fine grain sea salt
• 2 2
• cups shredded cheddar cheese, divided

Preparation

Step 1

Preheat oven to 375 degrees Fahrenheit.

Combine softened cream cheese, undrained Rotel, and all of the spices, mixing thoroughly. Stir in chicken, onions, garlic, and 1 cup of shredded cheese.

Pour mixture into an oven safe casserole dish and top with remaining cheese. Bake for 20 minutes, or until cheese is melted and mixture is bubbly and heated through. Enjoy with chips or veggies.