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)
 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.