Name: Chicken Enchilada Dip
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10
Ingredients: 2 tablespoons vegetable oil; 4 garlic cloves, minced; 1/4 cup water; 1 can Red Gold Canned Tomato Sauce 8 oz; 2 tablespoons chili powder; 1 1/2 teaspoons dried oregano; 2 teaspoons cumin; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon sugar, optional; 1/4 teaspoon freshly ground black pepper; 2 cups cooked shredded chicken breast, use rotisserie for a shortcut; 8 ounces cream cheese; 8 ounces shredded Monterey Jack cheese, divided in half

Ingredients

2 tablespoons vegetable oil
4 garlic cloves, minced
1/4 cup water
1 can Red Gold Canned Tomato Sauce 8 oz
2 tablespoons chili powder
1 1/2 teaspoons dried oregano
2 teaspoons cumin
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon sugar, optional
1/4 teaspoon freshly ground black pepper
2 cups cooked shredded chicken breast, use rotisserie for a shortcut
8 ounces cream cheese
8 ounces shredded Monterey Jack cheese, divided in half

Instructions

Step one

Preheat oven to 400º F.

Step two

In a small saucepan, heat oil over medium heat. Add minced garlic and saute just until fragrant, about 30 seconds to 1 minutes. Add the rest of the ingredients to pan and stir well to combine. Cover and reduce heat and simmer for 10 minutes. Taste for seasoning and adjust as needed. Reserve 1/2 cup of sauce and set aside.

Step three

In a mixing bowl combine the remaining sauce, shredded chicken, cream cheese, and half of the shredded Monterey Jack Cheese. Stir thoroughly to combine.

Step four

Spread mixture evenly into a 9 inch pie plate or 8 inch square glass baking dish. Spread the reserved 1/2 cup of the reserved sauce over the mixture, then sprinkle remaining shredded cheese over the top. Bake for 20 to 30 minutes until hot and bubbly.