Chicken Enchilada Dip or Spread |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 20 |
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This goes well with dippers like tortilla chips, raw celery and carrots or rolled in small soft tortillas. Serve warm or cold, but best warm. Ingredients:
1 lb cooked chicken breast, shredded |
1/2 cup finely chopped onion |
2 teaspoons finely chopped red bell peppers (optional) |
1 (8 ounce) package cream cheese, softened |
1 cup mayonnaise |
8 ounces shredded colby-monterey jack cheese (or cheddar-jack) |
1 (4 ounce) can diced green chilies |
1/8 teaspoon cayenne pepper |
1/2 teaspoon cumin |
1/2 teaspoon cilantro |
Directions:
1. Mix everything together in a mixing bowl until well blended.
2. Transfer the mixture to a lightly greased/sprayed medium baking dish.
3. Bake uncovered at 350 degrees for 30 minutes, or until the edges are lightly golden brown.
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