Saturday, November 1, 2008

Sassy Chicken Enchilada Dip

Since football season is here and the holidays are just around the corner, I decided to post a few favorite recipes for get togethers. This Chicken Enchilada Dip is ALWAYS a hit at gatherings. It's probably my most requested recipe. The key to this recipe is the chipotle chile powder - it just wouldn't be the same without it.

Sassy Chicken Enchilada Dip

Categories: Appetizers & Beverages, Chicken

16 ounces light cream cheese -- softened
10 ounces canned diced tomatoes with green chile peppers (like Rotel, mild) -- undrained
4 each green onions -- chopped
2 tablespoons fresh cilantro -- chopped
1 teaspoon garlic clove -- minced
1 1/2 teaspoons chipotle chile powder (1 to 2 tsp depending on how much heat you want)
1 teaspoon cumin
1 teaspoon dried oregano (Mexican oregano if you have it)
1 teaspoon paprika
1 cup cheddar cheese -- grated, divided
1 pound chicken breast -- cooked and shredded or diced small

With a mixer, combine the light cream cheese, diced tomatoes with green chile peppers, green onions, cilantro, garlic, and seasonings in a bowl. Add 3/4 cup cheddar cheese and chicken and stir with a spoon until combined. (Jen: Don't stir too much or the chicken will completely fall apart.) Chill for at least 2 hours.

Serve hot or cold with tortilla chips. Top with remaining 1/4 cup cheddar cheese. To heat use the microwave, crock pot, or oven (at 350 degrees for 30 minutes).

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Ratings: 7 - Very Good 8
Serving Ideas : Serve with tortilla chips.

NOTES : The original recipe calls for 3 chicken breasts, 1 tsp cilantro, 1 Tblsp chili powder instead of chipotle chile powder, and no cheddar cheese.
Jen's Notes: I usually use leftover rotisserie chicken for this recipe. The chipotle chile powder is what makes this recipe. I use McCormick's chipotle chile powder. It is usually found in the "gourmet" section of spices, and I can usually find it at Smith's.

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