GREEN CHILI CHICKEN ENCHILADA DIP
4 cups FINELY chopped rotisserie chicken pieces
2 teaspoons Pampered Chef Chile Lime Seasoning
FRESH ground sea salt and black pepper, to taste
1 cup shredded Boar’s Head 3 Pepper Colby Jack Cheese
1 cup shredded Monterey Jack Cheese
1 cup shredded Sharp Cheddar Cheese
4 ounces cream cheese, softened and cubed
1 cup sour cream
1 small can chopped green chilies, drained REALLY WELL
1-1/2 cups Green Chili Enchilada Sauce
4 fresh green onions, with tops, chopped FINE
SCOOPS or LARGE corn chips of choice
- Pre-heat a small Crock Pot to high.
- Place the chicken pieces into a bowl.
- Sprinkle with the seasoning, FRESH ground salt and pepper, tossing to coat well.
- Place the cream cheese and shredded cheeses into the pre-heated Crock Pot.
- Stir together cheeses to mix well.
- As the cheese starts to melt add the sour cream a little at a time, mixing between additions.
- When all the sour cream has been added, and all the cheese is completely melted, then fold in the seasoned chicken.
- Add the Green Enchilada Sauce and green chiles a little at a time stirring after each addition.
- After the dip is hot all the way through, then turn the heat down to warm.
- Garnish with fresh green onions, chopped.
- Serve with Scoop Corn Chips.
- Enjoy!
NOTES:
- This can easily be prepared stove top in a large saucepan also.
- If you can’t find the Pampered Chef Chile Lime Seasoning, you can substitute 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1 teaspoon garlic powder and a pinch of cayenne.
- It is also great with Keebler Townhouse or Ritz Crackers.
- It also works WONDERFULLY as a croissant sandwich or enchilada filling!