Chicken Enchilada Dip

1. 1

   Preheat oven to 350F.

2. 2

   Drain the canned chicken and break up with a fork in a large bowl.

3. 3

   Add softened cream cheese, mayo, Rotel, and 1 1/2 cups of shredded cheese.

4. 4

   Mix well (preferably with your hands if you dont mind gettin dirty).

5. 5

   Pour into a 2 quart baking dish (11 x 7).

6. 6

   Bake for 30 minutes until golden brown.

7. 7

   Remove from oven and cover with remaining shredded cheese.

8. 8

   Return to the oven for 10 minutes, or until the cheese is melted.

9. 9

   Serve with tortilla or corn chips.

10. 10

    NOTE: Use the big cans of chicken (12.5 ounce cans)

11. 11

    Can be doubled and baked in a 9 x 13-inch dish.

12. 12

    Just extend the baking time by about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.