- 8 ounces cream cheese room temperature
- 1/2 cup sour cream
- 2 cups cooked chicken
- 10 ounces enchilada sauce
- 4 ounces green chiles
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- 8 ounces cheddar cheese
Preheat oven to 350 degrees F.
Combine the cream cheese and the sour cream. Mix in the cooked chicken, enchilada sauce, green chiles, onion powder, garlic powder, cumin. Add the cheddar cheese and mix until well combined
Put the dip into an oven proof container. (I have used a 1 1/2 quart Corning Ware dish). Place the dip into the preheated oven. Bake for 15 to 20 minutes or until the cheese is melted and the top is slightly browned.
Serve with your favorite crackers, chips...
- The cream cheese should be at room temperature, for easier mixing.
- Cut the cooked should be cut into small pieces.
- For more heat use hot enchilada red sauce.
- Have the oven preheated before placing the dip in the oven.
- Leftovers can be placed in an airtight container and stored in the refrigerator for 3 to 4 days.
- To reheat leftovers heat in the oven or microwave to the desired temperature.
Nutrition information is an estimate and may vary with the brands of ingredients used.
Calories: 392kcal | Carbohydrates: 40.8g | Protein: 20.8g | Fat: 20.9g | Saturated Fat: 11.9g | Cholesterol: 63mg | Sodium: 405mg | Potassium: 832mg | Fiber: 14.2g | Sugar: 3.2g | Calcium: 569mg | Iron: 18mg