Chicken Enchilada Dip

Chicken Enchilada Dip


This recipe came from a customer and is one of the most popular of all the recipes we have. You can use either mild or hot relish, but of course I prefer hot. 


1 8-ounce package cream cheese
1 1/2 cups Mexican style shredded cheese, divided
1/2 cup chile relish
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 8-ounce can chicken breast
Assorted crackers or chips.

Beat cream cheese, 1 cup of the shredded cheese, relish, garlic powder and chili powder in small bowl with electric mixer on medium speed until well blended. Stir in chicken. Spread into 9-inch pie plate. Bake at 350° for 20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup shredded cheese; let stand 10 minutes. Serve as a dip with assorted crackers or chips.

Courtesy of Shirlene Hecht