Enchilada Chicken Dip
1 8 oz. pkg. cream cheese
1 cup Colby Jack cheese, shredded
½ cup mayonnaise
1 14 oz. can diced tomatoes with chiles, drained
½ tsp. cumin
2 tsps. chili powder
3 cups cooked chicken, chopped/shredded
tortilla chips or flour tortillas
Preheat oven to 350º
In large bowl, mix cream cheese, hot sauce, ½ of the Colby Jack, mayonnaise, tomatoes, cumin, and chili powder until well combined. Fold in chicken.
Spoon into greased baking dish. Bake uncovered about 20 minutes, until slightly bubbling. Top with remaining cheese and broil until golden brown. Serve warm with chips and tortillas.
Great for a crowd.
Cheers,
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2 comments:
That sounds so yummy - what time do I come over?
https://thethreegerbers.blogspot.com/2023/04/cash.html
That could be an entire meal!
I'm at E is for Eye of a Hurricane.
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