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Chicken Enchilada Dip

Jennifer Young
A delicious, creamy, easy-to-make dip that will be a hit at your next party or tailgate!
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Ingredients
  

  • 16 oz sour cream
  • 8 oz cream cheese softened
  • 1 cup {or one 7-8 oz. can} salsa verde {I used Herdez}
  • Meat from one rotisserie chicken chopped
  • 4-6 green onions chopped
  • 1 tsp minced garlic
  • 2-3 Tbsp fresh cilantro chopped
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp Goya Adobo spice blend {or salt}

Instructions
 

  • 1. In a bowl, mix together the sour cream and cream cheese until well blended, and then stir in the salsa. Add in remaining ingredients and blend well. Cover and refrigerate for at least 4 hours, but preferably overnight. Garnish with chopped green onions and cilantro, and serve with tortilla chips.