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Hot Chicken
Enchilada Dip |
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Dunk a tortilla chip in
this...
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Two 10
ounce |
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cans Rotel
tomatoes with Chiles, drained |
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Two 8 ounce |
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packages of
cream cheese, at room temperature |
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1 cup |
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mayonnaise |
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1 cup |
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sour cream |
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1 lb |
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shredded
cooked chicken breast |
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4 cups |
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shredded
cheddar cheese |
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1 |
Preheat oven to
350°F. Spray 3-quart casserole dish with nonstick
cooking spray. |
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2 |
In a large bowl and
with an electric mixer, blend together cream cheese,
mayo and sour cream until smooth. Stir in chicken and
cheese and pour into prepared dish. |
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3 |
Bake 25 to 35
minutes. |
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Recipe Source |
| "Sneezles"
CLBB |
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