Green Chili Chicken Cheese Dip
This combines a lot of my favorite things into one delicious, adaptable, and loved party dip. You can easily adjust the spiciness, the cheesiness, or add a little extra something if you’d like. You can even substitute the Chicken for Shrimp!
1/2 Lb Chicken cooked & shredded
8 oz Cream Cheese softened
1 Cup Sour Cream
10-12 oz New Mexican Green Chilis
1/3 Cup Green Chile Enchilada Sauce
2 Jalapeños diced
2 Stalks Green Onion sliced
1 Cup Cheese Blend shredded (I use Cheddar and Pepperjack)
Liquid Smoke shakes
Hot Sauce shakes (Verde works best)
Paprika shakes
Ancho Chili Powder shakes
The first step is get the Chicken in order. I’ve used leftover Chicken, quickly grilled skillet Chicken, and even some Rotisserie. It’s totally up to you. Just make sure it’s delicious Chicken. Also, turn the oven up to 350°.
Once you’ve got the Chicken acquired and shredded, throw it in a bowl with every single other ingredient except for a little bit of Cheese to sprinkle on the top and mix it all up nice and good.
Now bake it in a glass baking dish for about 25 minutes or until it’s good and bubbly. There you have it!
When it’s ready to be served you can keep it in the baking dish or reheat it and move it all to a skillet.
