Saturday, March 07, 2009

Quick and Easy Chicken Enchilada Dip

Quick & Easy Chicken Enchilada Dip
created by: Barbara Burrell on 3/6/09

:No photo but will try and add one next time:

Precooked Rotisserie Chicken (shredded) *I used Garlic & Herb*

Cream Cheese (8 oz) *softened*

Mild Taco Seasoning 1/2 packet

1 TBSP Garlic Powder

Jalepenos *the kind in the jar or can* (5-10 depending on your heat preference) diced finely

Fiesta Cheese Soup -1 Can-(I use Campbells brand)

Milk 1/2 Cup or 1/2 of Cheese Soup Can

2 Cups Taco Cheese

1/2 Cup Salsa

1/4 Cup Taco Sauce

diced onions (white or green)
diced tomatoes
2-Burrito Size Tortillas (optional for easy cleanup)

Preheat Oven to 375 degrees F

Using a Stockpot combine the following: Chicken,Cream Cheese,Taco Seasoning,Garlic Powder,Fiesta Cheese Soup & Milk.

Heat until ingredients are melted and combined well.

Using an 8 x11 Pyrex baking dish line it with 2 Burrito Size Tortillas for easy cleanup. If not using tortillas this works just as well also.

Pour heated mixture into baking dish and spread evenly throughout the dish.
Add Jalepenos.

Evenly pour the salsa over the mixture, following with the taco sauce.
Top Mixture with cheese (spread evenly)

Bake in Oven at 375 degrees for 20 minutes or until cheese has melted.

Serve Warm With Tortilla Chips

*notes* You could also do this in a crockpot (I have not tried that yet but will do that next time).
I would typically just toss in all ingredients in order listed above and top with cheese and allow the crock to melt and warm everything.

also...Use any remaining leftovers to make tacos for lunch or dinner the next day.

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