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Appetizers
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None
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Preptime |
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40 min
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Ingredients |
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1 8 oz pkg cream cheese softened
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1 1/2 c Mexican Shredded cheese, divided
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1 7 oz can diced green chilies
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1 t garlic powder
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1/4 t chili powder
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1/2 lb bnlss skinless chicken breast, cooked, finely chopped
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Instructions |
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Beat cream cheese, 1 cup of shredded cheese, chilies and seasonings with
electric mixer on medium until well blended. Stir in chicken.
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Spread in 9 in pie plate.
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Bake at 350 for 20-30 minutes, or until lightly browned. Sprinle with
remaining cheese and let stand until melted. Wheat Thins are good with
this.
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Originally Submitted
4/13/2010
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0 Out of 5 from
0 reviews
You can add this Dip, Enchilada recipe to your own private DesktopCookbook.
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