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Chicken Enchilada Dip
Provided by:
Terry Erickson
Ingredients:
- 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.
Where You Can Buy Ingredients:
| Farm Name | Owner Name | Address | Details |
|---|---|---|---|
| Apple Annies | Annie Holcomb | 2081 W. Hardy Rd., Willcox, AZ, 85643 | View |
| Blue Sky Organic Farms | David Vose | 4762 N 189th Avenue, Litchfield Park, AZ, 85340 | View |
| JH Grass Fed | - | PO Box 63, Cave Creek, Arizona, 85327 | View |
| M Triangle Ranch | Mark & Shelley Michaels | 19099 S. Wells Road, Bonita, Arizona, 85643 | View |
| San Ysidro Farm | Nathan and Jackie Watkins | 9225 N Frontier Rd., McNeal, AZ, 85617 | View |
| The Micro Farm Project | - | 3111 E Dahlia Dr, Phoenix, Arizona | View |
| The Simple Farm | Michael and Lylah Ledner | 9080 East Cactus Road, Scottsdale, AZ, 85260 | View |
| Top Knot Farms | - | 535 N. Calle Tortuga Benson, AZ 85602, Benson, AZ, 85602 | View |
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