Shredded Chicken Santa Fe Dip Food

SHREDDED CHICKEN SANTA FE DIP

Steps:

• 1. Preheat oven to 350F. -Remove your Philadelphia Cooking Cream Cheese Santa Fe blend from fridge and allow to come to room temp.
• 2. Place chicken breasts in pot and add 4 cups of water. Boil till thoroughly cooked thru, about 35-40 minutes, and very soft. Turn off heat, remove chicken and place on a plate to cool, and reserve the alloted chicken stock water. -Once chicken has cooled enough to handle, shred using either two forks or very clean hands. Place on plate and set aside. -Clean and discard seeds and membranes from jalapeno pepper and dice finely. -Chop your parsley and your onion and set aside.
• 3. Add the shredded chicken to a bowl. Sprinkle your garlic salt and add your finely chopped jalapeno pepper. -Add your herbs, onions and sauce. -Add your reserved chicken stock water. -Lastly add your sour cream and mix well.
• 4. Sprinkle in 1-1/2 c shredded cheese.
• 5. In a 9 x 9 dish, spray with non stick spray. Spread Chicken mixture into pan. Using your very clean hands, crush the Ritz crackers and sprinkle over chicken mixture, add the remaining 1/2 cup of shredded cheese.
• 6. - Bake for approximately 40-45 minutes till nicely golden and crispy and the cheese has melted nicely. Sprinkle a few green onions for a beautiful visual appeal!!! Get ready for "mmmmmm's, and OMG's"!!!! This dip is seriously ROCKIN!!!!
• 7. Proof??? Can't get my BFF's hand out of the picture!!! LOL everytime I tried to take a pic, there she was "a dippin"!!! Know what??? THAT'S THE BEST FEELING IN THE WORLD!!! Enjoy!! Love you Sarah!!!!!!!! xoxoxoxoxoox P.S. That is my "chicken souvlaki dip pictured next to it"!!!

CRISPY SANTA FE CHICKEN

Steps:

• Heat oven to 425ºF.
• Dip chicken in egg then in cracker crumbs, turning to evenly coat both sides of each breast with each ingredient.
• Place in 13x9-inch baking dish sprayed with cooking spray; drizzle with butter.
• Bake 20 min. or until chicken is done (165ºF). Top with salsa and cheese; bake 5 min. or until cheese is melted.

SANTA FE CHICKEN DIP

Steps:

• In a mixing bowl stir together the finely chopped cooked chicken, chopped avocado, seeded and chopped tomato, chopped onion, seeded and chopped pickled jalapeno peppers, and minced garlic.
• Stir in the sour cream, milk, mayonnaise, lemon juice, dried oregano, and salt.
• Stir till ingredients are thoroughly combined. Cover and chill till serving time. If desired, garnish the dip with avocado slices.
• Serve with tortilla chips.

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

LEFTOVER CHICKEN SANTA FE SALAD

Steps:

• Mix dressing together in a large bowl.
• Add chicken,beans,corn,and salad greens and toss well to coat.
• Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
• Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.

SANTA FE HOT DIP

Steps:

• Beat the cream cheese, parmesan cheese and mayonnaise in a mixing bowl until blended. Stir in remaining ingredients. (If you like a spicier dip, add 1 T. finely chopped jalapeños or 1 T. cayenne or hot red pepper.)
• Spoon the cream cheese mixture into a 1 quart souffle or baking dish.
• Freeze for later.
• Serving day instructions:
• Thaw.
• Bake at 350°F for 20-25 minutes or until brown and bubbly.
• Serve hot with assorted party crackers, french bread, toasted pita triangles and/or chips.

BAKED SANTA FE CHEESE DIP

Steps:

• In a large mixing bowl stir together cheeses, mayonnaise, corn, chili peppers and garlic powder. (Mixture can be covered and chilled at this point for up to 24 hours).
• Combine tomato, green onion and cilantro. (Mixture can be covered and chilled at this point for up to 24 hours also).
• TO SERVE: Bake cheese mixture in an oven-proof dish in a 350° oven about 25 minutes or until heated through.
• Remove from over and spoon tomato mixture in the center.
• Serve with vegetable dippers or tortilla chips.

SANTA FE BEAN DIP

Steps:

• Preheat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray and set aside.
• In a large bowl combine beans, cream cheese, sour cream, green onions , salsa, taco seasoning, green chiles, Splenda, cumin, and 1 cup of the shredded cheese. Pour into prepared baking dish and sprinkle remaining cheese on top. Bake for 45 to 60 minutes, until bubbly.