Chicken Enchilada Verde Dip

Take a fantastic dish and spin it into this amazing Tex-Mex inspired dip. For a little Cinco De Mayo fun, or for just about any get together. Add cayenne for spice, or leave it out, if that’s not your thing. It’s creamy with a flavorful kick! Serve with Sriracha & Lime or Sea Salt and Cracked Pepper Pretzel Crisps®.

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Ingredients
1 large chicken breast
3 tomatillos
1 small green bell pepper
2 jalapeños
1 small onion
8 ounces cream cheese (softened)
2 cups grated habanero jack (plus a little more)
Handful or two of cilantro leaves
½ cup sour cream
1/2 a teaspoon of cayenne pepper
1 teaspoons cumin
Pretzel Crisps®

Directions
Cook and shred chicken breast.

Dice tomatillos, bell pepper, jalapeños and onion. Cook until slightly tender.

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In food processor, mix cream cheese, grated cheese, cilantro, sour cream, cayenne pepper, cumin, and cooked vegetables.

Fold in shredded chicken breast, and pour into a baking dish.

Top with extra shredded cheese. Bake at 350 degrees for about 15 minutes.

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Enjoy with Pretzel Crisps®. Perfect for scooping!