Search recipe:
- Chicken Enchilada Dip
-
- 2 pounds chicken breast, boneless, skinless
- 16 ounces cream cheese, softened
- 16 ounces mayonnaise
- 16 ounces sharp cheddar cheese, shredded
- 8 ounces green chilies, diced
- 4 ounces jalopenos, diced
- to taste cayenne pepper
- Directions
- Bake chicken breasts uncovered at 350 degrees for 20 minutes or until juices run clear. Cool chicken and shred into small pieces. Combine and mix shredded chicken with cream cheese and mayo. Next mix in cheese. Add remaining ingredients and stir well. Place in 9x13 glass pan and bake at 350 degrees uncovered for 30 minutes or until edges are brown. Serve with tortilla chips.
- Provided by:
- Terry Erickson
Where You Can Buy Ingredients:
| Farmers |
|---|
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Apple Annies
Annie Holcomb Willcox, AZ, 85643View details |
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Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
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JH Grass Fed
Cave Creek, Arizona, 85327 View details |
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M Triangle Ranch
Mark & Shelley Michaels Bonita, Arizona, 85643View details |
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Milk n More
United Dairymen of Arizona Tempe, Arizona, 85283View details |
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San Ysidro Farm
Nathan and Jackie Watkins McNeal, AZ, 85617View details |
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Micro Farm Project
Phoenix, Arizona View details |
|
The Simple Farm
Michael and Lylah Ledner Scottsdale, AZ, 85260View details |
|
Together Farms LLC
Maricopa, Arizona, 85139 View details |
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Featured Recipe
Homemade Chili
Start off by caramelizing your chopped white onions, one chopped garlic with some olive oil and add salt, pepper and chili flakes and let that cook. In the meantime time, drain two cans of kidney beans, black beans, white beans and pinto beans. Wash the beans well and let them drain while you start cooking the ground beef.
Then, cook a pound of ground beef and season it with all spices, black pepper, cumin, cayenne pepper, turmeric, chili flakes, and salt. After that, add two cans of tomato sauce, two cans of diced tomato to the onions that were cooking and add the beans and cooked beef and add two cubes of magi. Magi gives the chili an extra taste without adding chicken broth to the dish. Let the chili cook on medium-low for 10-15 minutes.
You can serve this chili with cornbread, or if you’re looking to try something new serve the chili on top of macaroni. Another option to add to this meal is to top it off with a dollop of sour cream, chopped green onions, and chopped jalapenos.
