Cheesy Chicken Enchilada Dip

For DAP this year, there really wasn't any question of what I was going to make.  Once I found this recipe for Cheesy Chicken Enchilada Dip, I was sold.  I mean, a dip made out of one of my favorite meals?? Count me in.  Unfortunately, the morning of the Superbowl the server went down for How Sweet Eats, so I had to kind of wing it with just throwing everything into a bowl, popping it in the oven, and hoping for the best.  Luckily, it turned out pretty great {3rd place!} and since I kept going back for more, I'm making this one for my next get together ASAP :)

Cheesy Chicken Enchilada Dip

Ingredients
12 oz cream cheese, softened
16 oz shredded Mexican blend cheese
1 cup cooked and shredded chicken
1 tsp paprika
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
4 oz can diced green chiles
1/2 cup enchilada sauce
1 cup shredded lettuce
chopped tomatoes
cilantro
4 green onions, sliced
Tortilla chips, for serving

Instructions
1. Preheat oven to 400.  Spray baking dish with nonstick spray.
2. In bowl, mix together cream cheese and cheese until creamy and combined.  Stir in chicken, paprika, cumin, chili powder, salt, and pepper.  Once combined, stir in green chiles, garlic, and enchilada sauce until mixed.
3. Spread dip in baking dish, top with more cheese if desired, and bake 25 to 30 minutes, or until top is gold and bubbly.
4. Remove dip from oven and cover with lettuce, tomatoes, cilantro, and green onions.  Serve with tortilla chips.

adapted from How Sweet Eats

xoxo,
stephanie marie