Tony’s Chicken Enchilada Cheese DipPrint Recipe
- 20 minutes Prep | 45 minutes Cooking
Let the cream cheese soften. Broil chicken breasts until done. Let chicken cool. Preheat oven to 325°F. Drain tomatoes and blend with chilies, cheddar cheese, and mayonnaise in a large bowl. Fold in softened cream cheese. Pull the chicken breasts apart into small, shredded pieces and blend into mix. Pour mixture into a baking dish and bake dip 45 minutes. Serve warm with tortilla chips.