RECIPE FOR CHICKEN ENCHILADA DIP

INGREDIENTS

Softened cream cheese, 4 ounces 1 cup light sour cream Green enchilada sauce, 1/2 cup 7 ounces minced green chilies from the can Half a teaspoon cinnamon 1/2 teaspoon salty granules Half a teaspoon of kosher salt 3 cups shredded, cooked poultry 1 cup divided Monterey Jack cheese

STEP-1

Preheat the oven to 375°C.

INSTRUCTION

STEP-2

In a large bowl, combine cream cheese, sour cream, enchilada sauce, green chilies, and all seasonings with a whisk.

STEP-3

Stir in the chicken shreds and half of the Parmesan.

Step-4

Bake the ingredients in a cast-iron skillet for thirty minutes.

Step-5

Transfer from the oven and place the remaining half-cup of cheese on top. Place under the broiler until the cheese becomes bubbly and slightly caramelized.

Step-6

Serve alongside crackers, snacks, or vegetables.

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