This is a great recipe for fall Football watching or any gathering! That’s actually how and when I came up with Chicken Enchilada Dip. I think my Husband and I were talking enchiladas but I didn’t have tortillas. I then searched around the pantry and came up with this recipe. It’s loosely based off of an Enchilla Recipe I’ve done before. It’s so good and I’m warning you it’s addictive!
2 large cans chicken breast, shredded
1 small can green chilis
1 block (8oz) cream cheese, softened
1/2 – 1 cup mayonnaise (I start with 1/2 and add more to make creamy)
1/2 cup diced onion (or green onion)
2 cups (4oz) mexican blend cheese, divided
1 tablespoon cumin
1 tablespoon chili powder
Preheat oven to 350. Spray an 11×7 or similar shallow casserole dish with non-stick spray. Mix all ingredients, except for 1/4 of the cheese, in a large bowl with an electric mixer. Pour into the casserole dish, even out and bake for 20-30 minutes. Sprinkle the remaining cheese on top and bake for an additional 5-10 minutes or until melted. Serve with Fritos Scoops, tortilla chips or soft tortillas.
add 2 cans of green chilis
and/or 1 diced jalapeño
and/or hot sauce of your choice