Junior League - Enchilada Dip
Ready In: 40 mins
Serves: 8
Ingredients
- 16 ounces reduced-fat cream cheese, softened
- 1 (10 ounce) can rotel, diced
- 4 green onions, chopped
- 1 bunch cilantro, trimmed, chopped
- 1 1⁄2 tablespoons chili powder
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- cayenne pepper
- red pepper flakes
- 3 boneless skinless chicken breasts, cooked, chopped
- 1 1⁄3 cups shredded cheddar cheese
Directions
- Process the cream cheese, undrained tomatoes, green onions, cilantro, chili powder, garlic, cumin, oregano, paprika, cayenne pepper and red pepper flakes in a food processor container until mixed. Spoon into a bowl. Stir in the chicken and cheddar cheese. Serve with tortilla chips. The flavor is enhanced if the dip is prepared 1 day in advance and stored, covered, in the refrigerator.
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