Friday, March 28, 2008

Successful Pampered Chef Party

I had a Pampered Chef Party tonight.  I had a pretty good turnout.. party is open for about three more days if you want to order something.  Just go to: www.pamperedchef.biz/julielillycrop and click on "our products" 

I made this dip, and it was a huge hit!!
Chicken Enchilada dip
3 lg boneless skinless chicken breasts, shredded  ( I used chicken tenderloins, I roasted them in the oven, then shredded, about 1 pound)
1/4 t. chili powder    ( I think I used more like 1whole teaspoon, I like to taste teh chili powder)
2 c. shredded cheddar cheese
4 oz can green chilies, drained
1 can Rotel tomatoes w/green chilies, drained
1 t. garlic powder  ( I used garlic salt, cuz that is all I had.. If I could have a do over, I think I would have opted for the minced garlic and left the salt out)
[2] 8oz packages cream cheese, softened
1 t. paprika
4 green onions, chopped
Forkful of chopped jalapeno  ( I did not use jalapeno)

Broil chicken in oven until done (about 20 minutes).

In a large bowl, combine cream cheese, 1 c. of the shredded cheddar cheese, green
chilies, and tomatoes. Add garlic powder, chili powder, paprika, green onions, and jalapeno and mix well. Add the chicken to mixture & mix well.

Pour into pan (9x13 or close to it) ( I used a fiesta ware medium bowl instead)
Bake at 350° for 20 to 30 minutes or until dip is lightly browned & heated through.
Remove from oven and sprinkle remaining shredded cheddar cheese on top.

2 comments:

Anonymous said...

Hi Julie! My name is nicole Woolford and I bought the covered baking dish from Pampered Chef. I was wondering if you could send me the recipe for the Loaded Baked Potato soup and the tortilla bake you made at Kristine Woolford's party. Thank you!

Nicole

Anonymous said...

Ooops! I forgot to leave you my email address: jeffreywoolford@aol.com

Thank you!
Nicole Woolford

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