Chicken Enchilada Dip

Recipe courtesy of the Poultry Community Council

Ingredients

  • 3 cooked, boneless chicken breast halves, shredded
  • 2 (8 ounce) packages light cream cheese, softened
  • 4 green onions, chopped
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 tsp. minced garlic
  • 1 tsp. chopped cilantro
  • 1 T. chili powder
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1 tsp. paprika

Directions

In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic and cilantro. Season with chili powder, cumin, oregano and paprika. Cover and chill at least 2 hours.

Posted: Wed, August 27, 2008