enchilada dip
1 pound boneless skinless chicken breasts
{I used my canned chicken}
1 can Cream of Chicken soup
1-8oz. carton of sour cream
1-8oz. package shredded cheddar cheese
1-4 oz. can diced green chiles
1 jalapeno pepper finely diced (optional)
1/2 onion
1/2 tsp. salt
1/4 tsp. pepper
Cook and shred chicken. Mix soup, sour cream, cheese, chili peppers, jalapeno, onion, salt, and pepper. Add shredded chicken.
Bake uncover in 2-3 quart casserole dish for 30 minutes @ 350 or until edges are golden brown and center is hot. (I always double the recipe and bake in a 9x13 pan.)
Serve with tortilla chips.
{this is perfect for the summer...sitting outside snacking on some chips and dip. the whole family loves this}
1-4 oz. can diced green chiles
1 jalapeno pepper finely diced (optional)
1/2 onion
1/2 tsp. salt
1/4 tsp. pepper
Cook and shred chicken. Mix soup, sour cream, cheese, chili peppers, jalapeno, onion, salt, and pepper. Add shredded chicken.
Bake uncover in 2-3 quart casserole dish for 30 minutes @ 350 or until edges are golden brown and center is hot. (I always double the recipe and bake in a 9x13 pan.)
Serve with tortilla chips.
{this is perfect for the summer...sitting outside snacking on some chips and dip. the whole family loves this}
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