Saturday, June 30, 2012

Chicken Enchilada Dip

This is another "recipe girl" recipe that I tweaked. I added the pickled jalapeno peppers because I love the flavor they give to this, but they aren't necessary if you don't like them.  Easy to prepare and makes a large amount. 
  • 1 (10 oz.) can of Mexican Rotel tomatoes with Chiles, drained
  • 1 (8 oz.) cream cheese, room temperature
  • 1/4 C. jalapeño peppers, pickled
  • 1/2 C. enchilada sauce
  • 1/2 C. sour cream
  • 2 C. boneless, skinless chicken breasts, cooked
  • 2 C. Mexican cheese, shredded
  1. Preheat oven to 350 degrees
  2. Place the Rotel, jalapeños, and the chicken breast into a food processor and pulse until well chopped
  3. In a large bowl, mix the cream cheese with a mixer, then add the mayo, sour cream, chicken, Rotel, jalapeños, and cheese
  4. Pour into baking dish and bake for 40 minutes
  5. Allow to cool for at least 10 minutes before serving
Tips and Tricks:
  • I serve this dip with Frito Scoops.
  • I use 1/3 less fat cream cheese and light sour cream for this recipe.
  • This dip can be baked ahead of time then reheated in the microwave later when serving.
  • I use Kraft Mexican shredded cheese, but if you can’t find it just use a Cheddar.

1 comment:

  1. Can you prepare & deliver this to Perrier Street soon? Yum!