Enchilada Dip

I have been meaning to share this recipe on here for awhile, it is seriously the best thing since sliced bread! I got this recipe from my sister (who got it from Andrea) and my life hasn't been the same since. It is so good I have been known to eat it as a meal rather than an appetizer.

Enchilada Dip

1 pound skinless, boneless chicken breast

1 8 oz package cream cheese, softened

3/4 cups mayonnaise

 1 1/2 cups sour cream

1 8 oz package shredded cheddar cheese

1 can of RO*TEL

Adobe to taste (or salt and pepper)

Step 1. Preheat oven to 350 degrees . Cook chicken and shred. 

I like to use rotisserie chicken, it adds such a good flavor. 

Step 2. In a medium bowl, mix together cream cheese, sour cream, and mayonnaise with a hand mixer until smooth. This is an important step, if you don't mix together it will chunk up when you cook the dip. 

Step 3. Mix the remaining ingredients by hand and transfer to a baking dish.

Step 4. Bake uncovered in oven for 35 minutes or until the edges are golden brown. Serve with tortilla chips. 

If you double the recipe cook in a 9 x 13 pan. 

Now go make this, it is seriously so delicious!