Junior League - Enchilada Dip |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Enchilada Dip Ingredients:
16 ounces reduced-fat cream cheese, softened |
1 (10 ounce) can rotel, diced |
4 green onions, chopped |
1 bunch cilantro, trimmed, chopped |
1 1/2 tablespoons chili powder |
1 teaspoon minced garlic |
1 teaspoon cumin |
1 teaspoon dried oregano |
1 teaspoon paprika |
cayenne pepper |
red pepper flakes |
3 boneless skinless chicken breasts, cooked, chopped |
1 1/3 cups shredded cheddar cheese |
Directions:
1. Process the cream cheese, undrained tomatoes, green onions, cilantro, chili powder, garlic, cumin, oregano, paprika, cayenne pepper and red pepper flakes in a food processor container until mixed. Spoon into a bowl. Stir in the chicken and cheddar cheese. Serve with tortilla chips. The flavor is enhanced if the dip is prepared 1 day in advance and stored, covered, in the refrigerator.
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