It's almost my birthday. I'm going to preempt any birthday blues this year by throwing myself a party. It's going to be a Happy day because I say so. I've had enough single parent pity parties on my birthdays in recent years that I think it's about time I enjoy myself and really celebrate the year ahead of me! This Chicken Enchilada Dip is definitely going on the menu because it makes me deliciously happy.
This dip, not unlike my recipe for Chicken Enchilada Soup, tastes a lot like enchiladas without all the work. It mixes up quickly and comes out of the oven gooey and just a little bit spicy. It makes a great appetizer or snack, but I've even eaten it for lunch on occasion because it's quite filling too. If you like enchiladas, you'll like this dip!
Chicken Enchilada Dip
2 cups cooked, chopped chicken (rotisserie or canned works well)
2 packages cream cheese, 8 oz. each, softened
1 can Rotel tomatoes, undrained
4 green onions, diced
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
⅛ teaspoon oregano
⅛ teaspoon paprika
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
½ teaspoon fine grain sea salt
2 cups shredded cheddar cheese, divided
Preheat oven to 375 degrees Fahrenheit.
Combine softened cream cheese, undrained Rotel, and all of the spices, mixing thoroughly. Stir in chicken, onions, garlic, and 1 cup of shredded cheese.
Pour mixture into an oven safe casserole dish and top with remaining cheese. Bake for 20 minutes, or until cheese is melted and mixture is bubbly and heated through. Enjoy with chips or veggies.
How do you make your own birthday feel special?