Spicy Enchilada Chicken Dip

By rossboys

Ingredients

• cooking spray
• 8 8 8 oz cream cheese, softened
• 1 1 1 cup sour cream
• 1 1 1 can (10 oz) red enchilada sauce
• 1 1 1 can (4.5 oz) diced green chilies
• 1 1 1 tsp each chili powder and cumin
• 1/2 1/2 1/2 tsp garlic powder
• 4 4 4 cups cooked, shredded chicken
• 8 8 8 oz (2 cups) shredded Mexican cheese blend, divided
• Thinly sliced green onions, for garnish
• Tortilla chips, for serving

Details

Servings 10
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 350 deg. Spray a 9x13 inch baking dish with cooking spray.

In a large bowl, beat cream cheese and sour cream until smooth. Stir in enchilada sauce through garlic powder, then fold in chicken and 1 cup cheese. Scrape into prepared dish. Top with remaining cheese. Dip can be assembled and refrigerated up to 24 hours in advance. Let come to room temperature before baking. Bake 25-30 minutes, until center is hot and edges bubble. Garnish with green onions and serve with chips. Serve immediately, refrigerating any leftovers.