Wednesday, July 15, 2009
Chicken Enchilada Dip
This dip is to die for. Serve it with tortilla chips and it tastes just like you are eating chicken enchiladas.
It is a hot dip. I hope you enjoy.
Preheat the oven to 350 degrees F/ 175 C.
1 pound boneless, skinless chicken meat
1-8oz package softened cream cheese
1 cup mayonnaise
2 cups shredded cheddar cheese OR cheddar/jack cheese
1 teaspoon ground cumin
1- 4 oz can diced green chili pepper- you can also use half of a fresh Anaheim chili
1 Jalapeno OR Serrano pepper, finely chopped- optional
Bake chicken in oven for about 20 minutes or until done. Take out, cool and shred or cube.
In a mixing bowl add all of the ingredients and blend well.
Transfer the mixture to a baking dish. A 2 quart casserole works really well.
Bake uncovered for 30 minutes. It will be bubbly and the edges will be golden.