Jeanne’s Chicken Enchilada Dip
Recipes / June 20, 2018

I told my son the other day that my favorite food is dip. He told me that dip isn’t really a food. I disagree. Here’s a yummy dip recipe from The Beach House Cookbook.┬áIf you also love dip, I have another recipe for you tomorrow. Jeanne’s Chicken Enchilada Dip 3 large bone-in chicken breasts 1 pound cream cheese, softened 1 1/2 cups shredded sharp Cheddar cheese 1 1/2 tablespoon chili powder 1 tablespoon hot sauce, or to taste 1 teaspoon minced garlic 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon paprika 1 (10 ounces) can diced tomatoes with green chiles, undrained 1/2 cup chopped fresh cilantro, plus extra for serving (optional) 4 green onions, chopped Tortilla chips for serving Place the chicken in a large stockpot, add water to cover, and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes, or until the chicken is done. Remove the chicken from the water and let cool. Skin and debone the chicken, and shred the meat with two forks. Beat the cream cheese until creamy. Beat in the Cheddar, chili powder, hot sauce, garlic, cumin, oregano, and paprika. Stir in the chicken, tomatoes, cilantro, and…

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