This dip can be made ahead of time and refrigerated until you are ready to bake it. I like to serve this with Fritos, but you can use any chip you prefer. It would also be good with some celery and/or green pepper slices.
Chicken Enchilada Dip
- 12 oz cooked chicken, chopped (1/2 rotisserie chicken)
- 2 (8oz) packages cream cheese, softened
- 1 can Ro*tel tomatoes
- 1 1/2 cups cheddar cheese, shredded
- 1 tsp cumin
- 1 1/2 Tbsp chili powder
- 1 tsp garlic, minced
- 1 tsp oregano
- 1/4 tsp black pepper
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
Mix together all ingredients and spread in baking dish.
Bake for 30 minutes, or until bubbly. Serve with tortilla chips or Fritos.
CONNECT WITH PLAIN CHICKEN