Cheesy Chicken Enchilada Dip
Prep: 20 minutes
Bake/Broil: 30 minutes • Serves: 12
1 package (8 ounces) PICS cream cheese
1 cup PICS sour cream
2 tablespoons fresh lime juice
1 can (10 ounces) PICS diced tomatoes with green chiles, drained
1 package (8 ounces) PICS shredded sharp Cheddar cheese
1 Market 32 whole rotisserie chicken, skin removed, meat shredded
1 teaspoon chopped fresh cilantro
1 bag (12 ounces) PICS white corn tortilla chips
1.Preheat oven to 350°. In medium saucepan, cook enchilada sauce and cream cheese over medium heat 3 minutes or until smooth, whisking constantly; remove from heat. Whisk in sour cream and lime juice; fold in tomatoes, 1 cup Cheddar cheese and chicken.
2.Transfer chicken mixture to 2-quart baking dish; bake 25 minutes or until edges are bubbly. Sprinkle dip with remaining 1 cup Cheddar cheese; broil 5 minutes or until golden brown. Makes about 6 cups.
3.Serve dip sprinkled with cilantro along with tortilla chips.
Approximate nutritional values per serving (1/2 cup dip, about 10 chips):
422 Calories, 27g Fat (13g Saturated), 86mg Cholesterol, 647mg Sodium,
24g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 18g Protein
Chef Tip:
Taking this dip to a friend’s tailgate? Use disposable aluminum pans for easy transport and cleanup. Or, consider serving them in hollowed-out bread bowls or small mason jars for individual portions.