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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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For some reason I just love this dip. I usually have a little leftover chicken from dinner. I chop it and freeze it just for this dip. In a pinch you could use the already cooked chicken strips from the grocery store, but that could get very expensive. You can also double this for a party and use a 13 x9 pan instead of the pie plate. I keep meaning to make enchiladas out of this filling to see how it goes, but I haven't gotten around to it yet. Ingredients:
1 (8 ounce) package cream cheese, softened |
2 cups shredded mexican cheese, divided |
1 (7 ounce) can chopped green chilies, undrained |
1 teaspoon garlic powder |
1/4 teaspoon chili powder |
1/2 lb boneless skinless chicken breast, cooked, finely chopped |
tortilla chips, heavier the better |
Directions:
1. PREHEAT oven to 350°F
2. Beat cream cheese, 1 cup of the shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended.
3. Stir in chicken.
4. SPREAD into 9-inch pie plate.
5. Sprinkle with remaining 1 cup shredded cheese.
6. BAKE 20 to 30 minutes or until dip is heated through, and cheese is melted and just slightly browned at edges.
7. Serve with tortilla chips.
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