Heartland Cooks 5/5 - Chicken Enchilada Dip - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Heartland Cooks 5/5 - Chicken Enchilada Dip


Cinco de Mayo is a day when Mexican-Americans celebrate their heritage, and many non-Latinos embrace Mexico's food and rich culture. The day commemorates the Mexican victory over the French in the Battle of Puebla in 1862. In honor of May 5, Heartland Cooks bakes up a Mexican-inspired dip that's a perfect addition to your Cinco de Mayo fiesta.


  • 1 - 8 oz. package cream cheese (softened)
  • 2 cups Mexican style shredded cheese
  • 1 - 7 oz. can chopped green chilies (undrained)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 pound cooked chicken breast (finely chopped)


Preheat oven to 350 degrees.

Using electric mixer, beat cream cheese, 1 1/2 cups Mexican cheese, green chilies, garlic powder and chili powder until well blended.

Next, stir in cooked chicken. Spoon mixture into a nine-inch pie plate and spread evenly.

Bake 20 to 30 minutes until dip is slightly browned and heated through.

Top with remaining 1/2 cup of shredded cheese. Let the dip stand 10 minutes until cheese melts.

Serve hot with tortilla chips.

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You share the recipe and we'll do the cooking!

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