This dive-right-in dip is packed with flavor and so easy to prepare. I made it in a small crockpot, packed the pot in an insulated bag and we headed for the K-State game yesterday. Go Cats!
Chicken Enchilada Dip
1/2 to 1 jar (8 oz.) chile verde (I used Marty's Chile Verde Salsa made by Holmes Produce LLC, Wichita, KS)
13 oz. cooked chicken breast, chopped into bite-sized pieces (or use a 13 oz. can of chicken, drained)
1 (8 oz.) package cream cheese
Blend all ingredients and heat over medium or medium low until cheese is melted. (Or, add all ingredients to a crockpot and heat over low for several hours.)
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