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: 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.


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!


Anonymous said...

Ooops! I forgot to leave you my email address:

Thank you!
Nicole Woolford

There was an error in this gadget