Green Chili Chicken Enchilada Dip
Miz Helen's Kitchen
Ingredients
3 cups cooked chicken, course chop
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
1 cup Pepper Jack Cheese, shredded
1 cup Monterey Jack Cheese, shredded
1 cup Sharp Cheddar Cheese, shredded
4 ounces cream cheese
1-1/2 cups sour cream
1-1/2 cups Green Chili Enchilada Sauce
4 fresh green onions, with tops, chopped
Directions
Pre-heat the 1-1/2 Quart Crock Pot to high.
Place the coarse chopped chicken into a bowl.
Stir in the chili powder, cumin, garlic powder, salt, pepper, and cayenne pepper.
Place the shredded Pepper Jack, Monterey Jack, and Sharp Cheddar Cheese into the pre-heated Crock Pot. Stir together to make sure it is mixed well continue to cook on high.
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.
After the chicken has been folded in, add the Green Enchilada Sauce a little at a time stirring after each addition.
After the dip is hot all the way through, then turn the heat to warm.
Garnish with fresh green onions, chopped.
Serve with Scoops Corn Chips.
Enjoy!