Gameday Snacks: Chicken Enchilada Dip

Last weekend, in preparation for my wife's favorite football team, the New Orleans Saints and Drew Brees, we decided to make a special dish for watching the game. I've had Chicken Enchilada dip multiple times but this time, I thought I'd approach it a bit differently, but using a similar recipe. This recipe uses cooked chicken breasts that were then ground in a Cuisinart food processor and subsequently added to the rest of the mixture. Absolutely delicious, with chicken in every bite. Makes a perfect, throw-together dish for gameday! The recipe follows below:

What you'll need:
8 oz. Cream Cheese
1.5 c. Grated Mexican Cheese (we used Kraft)
8 oz. can of sliced green chiles
1 tsp. Chili powder
1/2 tsp. Garlic Powder
2 chicken breasts, cooked and ground in the food processor

Preheat the oven to 400 degrees. Place the cream cheese, 1 c. of the grated Mexican cheese, the seasonings, and the chiles into a mixing bowl. Using a hand mixer, blend the mixture until the cream cheese is completely smooth and the additional ingredients are ubiquitous throughout. Stir in the ground chicken breast and using a rubber spatula, making sure to completely mix the ingredients. (As a side-note, I use the heat resistant rubber spatulas for everything, including sauteing vegetables and stir-fry. They're cheap and really easy to clean!) Place the mixture into a glass pie dish (I use Pyrex, 9 1/2 inch) and place in the oven for 20-30 minutes. Remove when the mixture is somewhat browned and has a nice crust to it. Add the remaining 1/2 cup of grated cheese to the mixture and let stand about 10 minutes. Serve with pita chips or tortilla chips.