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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