Chicken Enchilada Dip

Wednesday, July 23, 2008
This is another good tailgating/party dip. It is very filling and you could eat it for dinner if you so desired.

Chicken Enchilada Dip

2 (8ounce) packages cream cheese, softened
1 (14ounce) can Rotel tomatoes
1 (12ounce) package cooked chicken, southwestern seasoned (precooked in the meat section, it actually states Southwestern Chicken on the package)
1 1/2 cups cheddar cheese, shredded
1 teaspoon cumin
1 1/2 tablespoons chili powder
1 teaspoon garlic, minced
1 teaspoon oregano
1/8 teaspoon black pepper

Mix together and put in baking dish. Set in refrigerator overnight for fullest flavor. Bake at 350 degrees for 30 minutes or until bubbly. Serve with tortilla chips or Fritos.

1 comment

  1. This has to be the best and easiest post since I subscribed to this newsletter. Thank you, Thank you, Thank you!
    Another Steph