Chicken Enchilada Dip

     During the years I worked at Kmart I made a few friends, who also loved to challenge themselves with new recipes. This dip recipe is from Kelly M., which she had made for one of the on-site 'picnics' we would have in the lounge while we were working. But she got it from RecipeZaar, which was a recipe exchange site, but is no longer available.

Ingredients:
2 8-ounce packages Cream Cheese
1 10-ounce can Rotel Tomatoes with Chilies
1 12-ounce package Cooked Chicken, southwestern seasoned (or 1 pound leftover chicken)
1 1/2 Cups Cheddar Cheese, shredded
4 Green Onions, chopped
1 Teaspoon Cumin
1 1 /2 Tablespoons Chili Powder
1 Teaspoon Garlic, minced
1 Teaspoon Cilantro (optional)
1/8 Teaspoon Black Pepper, ground
Tortilla Chips

Directions:
1. Soften cream cheese and cheddar cheese in microwave.
2. Mix in the remaining ingredients.
3. Set in refrigerator overnight for fullest flavor.
4. Can be served hot or cold.




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