Here’s a delicious appetizer that takes just minutes to assemble and is ready to pop into the oven for a hearty snack after an “intense” day of shopping … after looking at Christmas lights … or to share after candlelight service and before hanging your “stockings by the chimney with care.” Put your feet up and dip your chips into this creamy, melted goodness of cheese and chicken.
Chicken Enchilada Dip Ingredients …
Directions: Preheat the oven to 350 degrees. Shred chicken. (I stewed 6 chicken breasts and made a double recipe of this dip, and still had 1 1/2 cups of chicken left over to make chicken salad! (: but you could use a 13 oz can chicken breast or use a rotisserie chicken) Place 13 oz. cooked chicken in a medium bowl and mix in softened cream cheese, 8 oz. (1 cup) Miracle Whip, 1 cup cheddar cheese, and 1 small can diced green Chile peppers. Transfer the chicken mixture to a lightly greased medium baking dish. Bake uncovered for 30 minutes or until edges are golden brown …
Before serving sprinkle top with paprika and garnish with cut bell pepper, for holly leaves. Drain and roll small pieces of roasted red peppers, for berries. Sprinkle top with grated cheese.
Enjoy these last few days of hustle and bustle … “in the air, there’s a feeling of Christmas.” (:
“O come let us adore Him …”
From my cottage to yours ~ Trenda
Thank you so much for spending some time with me today! I’d love to hear from you! Please leave any questions or comments you have in the “COMMENT” section.