Emily's Spicy Chicken Enchilada Dip

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Ready In: 25 Minutes

Servings: 20

Ingredients:

1/2 cup(s) chopped onion

1 cup(s) chopped red and green bell peppers

2 tablespoon(s) butter

8 ounce(s) chopped or diced green chile peppers undrained

8 ounce(s) sour cream

3 ounce(s) cream cheese softened

2 can(s) white chunk chicken breast shredded

1/2 cup(s) milk

10 3/4 ounce(s) (1 can) las palmas medium green chile enchilada sauce

2 cup(s) mexican cheddar pepper jack cheese

2 cup(s) sharp cheddar cheese

2 tablespoon(s) cumin

2 tablespoon(s) cayenne pepper

2 tablespoon(s) cracked black pepper

2 teaspoon(s) salt

4 whole(s) corn tortillas (fold in half 3 times and tear 1/2 inch pieces)

Directions:

1. Melt butter in 3 quart saute pan over medium-high heat. Add onion, green and red peppers and cook until tender (about 5 minutes).
2. Add chopped green chiles and shredded chicken, stir/mix and make sure all chicken is shredded before next step.
3. Stir in milk and tortilla pieces. Make sure none of your tortilla pieces are sticking together! Cook for 5 minutes.
4. Add sour cream and cream cheese. Stir well and cook until mixture is even consistency (around 10 minutes).
5. Add 1 can of Las Palmas green enchilada sauce along with the Mexican cheddar and Sharp cheddar cheeses. Stir in cayenne, cumin, salt and pepper to taste.
6. Enjoy!

By RecipeOfHealth.com