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Chicken Enchilada Dip
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Description
An easy, warm dip perfect for holiday parties, tail-gating, or any time you feel the need for some cheesy, chicken-y goodness. Leftovers are great reheated in a tortilla as a quick lunch.
Ingredients
- 2 cans (12 1/2 Oz. Size) Chicken, Drained
- 8 ounces, weight Cream Cheese, Softened
- ⅓ cups (Real) Mayonnaise
- 1 can Ro*tel Tomatoes (10 Ounce Can)
- 2 cups Shredded Cheese (Cheddar, Colby Jack, Etc), Divided Use
Preparation
Preheat oven to 350F. Drain the canned chicken and break up with a fork in a large bowl. Add softened cream cheese, mayo, Rotel, and 1 1/2 cups of shredded cheese. Mix well (preferably with your hands if you don’t mind gettin’ dirty). Pour into a 2 quart baking dish (11 x 7).
Bake for 30 minutes until golden brown. Remove from oven and cover with remaining shredded cheese. Return to the oven for 10 minutes, or until the cheese is melted.
Serve with tortilla or corn chips.
NOTE:
Use the big cans of chicken (12.5 ounce cans)
Can be doubled and baked in a 9 x 13-inch dish. Just extend the baking time by about 15 minutes.
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Mama Holli of Nobody Puts Mama In A Corner! on 12.20.2010
This sounds so easy! I bet I could substitute my leftover turkey from Christmas! YUM!