Friday, March 18, 2016

Chicken Enchilada Dip

2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tablespoon butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1/2 cup your favorite salsa
Tortilla chips

Preheat oven to 350°
Mix chicken and 1 cup cheese.
Grease a baking brie or dip dish.
In a sauce pan, melt butter, stir in flour and cook 1 minute.
Add broth and whisk until smooth.

Heat over medium heat until thick and bubbly.
Stir in sour cream and salsa, then remove from stove-top.
Pour over shredded chicken and top with remaining cheese.
Bake 18 min and then under high broil for 2 min to brown the cheese.

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