4.3/5
(35 Votes)
Ingredients
- 16 oz regular cream cheese, softened (500 g)
- 14.5 oz can diced tomatoes, (411 g)(not drained)
- 2 green onions, chopped (optional)
- 1 avocado, peeled, pitted and cubed, or use a melon baller (optional)
- 1 clove garlic, minced
- 1 tsp chili powder (5 mL)
- 1 tsp cumin (5 mL)
- 1/2 tsp paprika (2 mL)
- 1/4 tsp oregano (1 mL)
- 1/4 tsp salt (1 mL)
- 1/8 tsp onion salt (0.5 mL)
- 2 cups cooked, diced chicken (500 mL)
- 2 cups shredded Cheddar cheese, divided (500 mL)
Preparation
Step 1
Preheat oven to 375°F (190°C). In large bowl, mix softened cream cheese (nuke if necessary in the microwave oven first), tomatoes, green onions or avocado (if using), garlic, chili powder, cumin, paprika, oregano, salt and onion salt. Stir in chicken. Stir in 1 cup (250 mL) Cheddar cheese.
Place in a pretty, large 2-quart (2 L) capacity oval dish or use a 9 x 13-inch (2 L) casserole dish. Sprinkle with remaining Cheddar cheese. Bake 20 minutes, or until cheese is melted and mixture is bubbly.