Shelly's Recipe

CHICKEN ENCHILADA DIP

Category: Dips - Hot

4 -6 chicken breasts, cooked and cut into chunks or cubes
1 (19 ounce) can mild enchilada sauce (I use one 10 oz. can of mild and one 10 oz. can of hot)
1 tsp cumin
2 clove garlic, minced
8 oz cream cheese, softened
1/2 cup mayonnaise
2/3 cup sour cream
1 clove garlic, crushed
1 (2 1/4 ounce) can sliced black olives (optional)
2 fresh serrano peppers, finely diced
1/2 can chopped green chilies
4 green onions, chopped
2/3 cups sharp cheddar, shredded
2/3 cups Monterrey Jack, shredded
Tortilla Chips

Simmer the chicken, cumin and the garlic in the enchilada sauce until cooked through. Allow to cool.

Set aside enough of the cheese to sprinkle over the top when baking. Preheat oven to 350.

In your mixer, combine the cream cheese, mayo, sour cream, garlic, chili juice and cheeses, mix until smooth. Then add the chicken mixture, peppers, olives and green onions; mix thoroughly. Transfer the dip to a baking dish, and top it with the reserved cheese. Bake for 15-20 minutes, just long enough to heat it through, then turn on the broiler and remove it from the oven once the cheese is golden brown. Allow it to cool slightly before digging in. Serve with tortilla chips.