Jeanne’s Chicken Enchilada Dip (borrowed from The Beach House Cookbook)
Ingredients
- 3 large bone-in chicken breasts
- 1 lb. cream cheese, softened
- 1 ½ cups shredded sharp cheddar cheese
- 1 ½ tblsp. chili powder
- 1 tblsp. hot sauce
- 1 tsp. minced garlic
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1 (10 oz.) can diced tomatoes with green chilies, undrained
- ½ cup fresh cilantro, chopped
- 4 green onions, chopped
- Tortilla chips for serving
Preparation
- Place chicken breasts in stock pot and cover with water, bring to a boil. Reduce the heat and simmer for 20-30 minutes until chicken is cooked through.
- Remove chicken from water and allow to cool. Skin and debone the breasts and shred meat with 2 forks.
- Beat the cream cheese with electric mixer until creamy.
- Beat in cheddar chili powder, hot sauce, garlic, cumin, oregano and paprika.
- Stir in chicken, tomatoes, cilantro and green onions.
- Cover and refrigerate overnight.
- Sprinkle dip with additional cilantro and serve with tortilla chips.
Category
Appetizers