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.