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Chicken Enchilada Dip

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Chicken Enchilada Dip

2 cups cooked, chopped chicken (rotisserie works well)

2 packages cream cheese, 8 oz. each, softened

1 can tomatoes, undrained

4 green onions, diced

1 clove garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1/8 teaspoon oregano

1/8 teaspoon paprika

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/2 teaspoon fine grain sea salt

2 cups shredded cheddar cheese, divided

Click here for directions

Chicken Enchilada Dip was originally published on

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