Chicken Enchilada Dip Shelly Sauvola

3 chicken breast halves 1 tsp. Paprika

1 – 8 oz/ pkg. Cream cheese, softened cayenne pepper to taste

1 1/3 cup Cheddar cheese, grated 1 bunch cilantro leaves chopped

1 tsp. Garlic, minced 4 green onions, chopped

1 ½ Tbls. Chili powder 10 oz. Can diced tomatoes with green chilies

1 tsp. Cumin 1 tsp. Dry oregano

Place chicken in enough water to cover; cook over low heat for 30 minutes or until juices run clear; set aside to cool. When chicken is cold enough to handle, remove skin and bone; discard. Finely chop chicken; set aside. In a large mixing bowl, mix cheeses until creamy and well blended. Add garlic, chili powder, cumin, oregano, paprika, cayenne pepper and pepper sauce; mix well. Add chicken, cilantro, green onions and tomatoes. Gently fold into the cheese mixture. Refrigerate overnight for full flavor. Makes about 6 cups.