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 |
|---|
|
Apple Annies
Annie Holcomb Willcox, AZ, 85643View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
JH Grass Fed
Cave Creek, Arizona, 85327 View details |
|
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 |
|
Top Knot Farms
Benson, AZ, 85602 View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Fresh Lemon Pasta
Stir together 3 cups of the flour and the salt in a mixing bowl. in a separate bowl, combine the beaten eggs, lemon juice, and olive oil. Add the flour mixture and mix well. Sprinkle your kneading surface with the remaining flour and knead dough for 10 minutes. Cover kneaded dough for 10 minutes. Roll dough out and cut into your desired shape. Cook like regular pasta. Makes 1 1/2 pounds.
