Just when you thought the season to entertain was over, football gives us another reason to party. Socializing is just fun, isn’t it, so any reason to invite friends over is a good one.
This dip recipe comes from my friend -- and boss -- Brenda Pilson. Brenda went to Nashville over the holidays to visit family and had this hearty dip at one of the family gatherings. Brenda is a good cook and often shares recipes with me.
So, from Brenda and her brother, Ricky Deatherage, here’s a recipe that is easy and delicious and fun to share.
2 to 3 whole, boneless chicken breasts
1 pkg. taco seasoning mix
2 (8 oz) pkgs. cream cheese (Low fat cream cheese works fine), softened to room temperature
2 small cans chopped green chiles, drained
8 oz. pkg. Mexican blend cheese (shredded)
Bite size tortilla chips
Add the taco seasoning to about 4 to 5 cups water and cook chicken until tender. Cooking the chicken in a slow cooker is fine, as the recipe calls for shredding it.
Shred chicken and set aside. Spread cream cheese in a 9 x 13 baking dish. Spread shredded chicken on top of cream cheese. Add a layer of green chilies over the chicken. Top with the shredded cheese.
Bake uncovered at 350 degrees for approximately 25 minutes. Serve with tortilla chips.