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- 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 |
|
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 |
|
Milk n More
United Dairymen of Arizona Tempe, Arizona, 85283View details |
|
San Ysidro Farm
Nathan and Jackie Watkins McNeal, AZ, 85617View details |
|
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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Preheat oven to 200 degrees for 10 minutes.
Turn off the oven while you are making the rolls. Scald the milk, add sugar, and cool to 110 degrees. Sprinkle the yeast over the mixture, cover with plastic wrap, and softening for 10 minutes. Whisk the eggs into the mixture. Combine flour with the salt in a bread-making mixer. With the paddle attachment in place, mix for 15 seconds. While the mixer is running, begin adding the milk in a steady stream. Continue mixing on medium speed, gradually adding the butter pieces and mixing on medium speed after each addition until all pieces are added and the dough is "scrappy;" approximately 2 minutes. Replace the paddle with a dough hook and knead about 4 minutes. Look for a smooth and sticky texture to the dough. Scrape the dough onto a lightly floured surface and knead by hand until smooth, soft, and no longer sticky, about 1 minute. Do not add flour.
Transfer the dough to a large bowl, cover with plastic wrap and place in a warm oven until doubled in bulk; about 45 minutes. Punch down the dough, replace plastic wrap and allow to rest for 5 minutes. Turn the dough onto a lightly floured surface, roll into a circle about 3/4" thick and cut into 2 1/2" rolls. Place on a baking sheet lined with parchment paper. Cover with a clean kitchen towel until the rolls double in size; approximately 20 to 30 minutes. Bake at 375 degrees for aproximately 25 minutes.
Hint: A convection oven is the best mode of baking these rolls. If you have one, rotate the pan after being in the oven for 7 minutes. Switch the front, back, top and bottom if you have several pans in the oven. Continue baking another 7 to 8 minutes.
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