Junior League - Enchilada Dip

Name: Junior League - Enchilada Dip
Ingredients: 16 ounces reduced-fat cream cheese, softened; 1 (10 ounce) can rotel, diced; 4 green onions, chopped; 1 bunch cilantro, trimmed, chopped; 1 12 tablespoons chili powder; 1 teaspoon minced garlic; 1 teaspoon cumin; 1 teaspoon dried oregano; 1 teaspoon paprika; cayenne pepper; red pepper flakes; 3 boneless skinless chicken breasts, cooked, chopped; 1 13 cups shredded cheddar cheese

13 ingredients

5 steps

Ingredients

16 ounces reduced-fat cream cheese, softened
1 (10 ounce) can rotel, diced
4 green onions, chopped
1 bunch cilantro, trimmed, chopped
1 12 tablespoons chili powder
1 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon paprika
cayenne pepper
red pepper flakes
3 boneless skinless chicken breasts, cooked, chopped
1 13 cups shredded cheddar cheese

Directions

1

Process the cream cheese, undrained tomatoes, green onions, cilantro, chili powder, garlic, cumin, oregano, paprika, cayenne pepper and red pepper flakes in a food processor container until mixed.
2

Spoon into a bowl.
3

Stir in the chicken and cheddar cheese.
4

Serve with tortilla chips.
5

The flavor is enhanced if the dip is prepared 1 day in advance and stored, covered, in the refrigerator.