Life: Idiotropic

Last August, I walked through my village dropping our "Gillrath Gathering" flyer at every non-German home in town thinking that it would be a neighborhood block party of sorts - a get-to-know your neighbor thing. Not to leave out Germans, but there are a significant amount of people living here that are working on the base and speak English as a common language and we're all just sort of transplanted here, so I thought it would be nice to connect. The party was fantastic and we all had a great time. One great is that I asked everyone to bring an appetizer to share. And, better yet, they did. Among the greats was this treasure - a recipe that I requested from the wonderful Canadian lady who brought it. Then, forgetting about it almost entirely, she finally emailed it to me just before Christmas. What a great present!

Chicken Enchilada Dip

1 pound chicken shredded
1 8oz cream cheese
1 c. mayo
1 c. shredded cheddar cheese
1 can diced green chilies
1 jalapeno pepper

Mix all ingredients. Bake 30 minutes until bubbly 350 degrees.

"I added some ingredients to the recipe because I thought it was too bland. I poached the chicken with taco seasoning. I added a can of rotel tomatoes. I added more jalapeno, but it depends on the strength of the pepper. I also used half mayo and half sour cream. I used my food processor to mix it altogether and I would not do that again. The chicken was too chopped up and gave it a strange texture, which I did not care for. You could use a crock pot to keep warm or a fondue pot."