Chicken Enchilada Dip

There’s really only one reason to watch the Superbowl. The food.

And the commercials, I guess.

It’s so rare that your team will make it to the Superbowl, that really, all those parties are just excuses to get together, snack all day, and have a few laughs. And knowing us, we won’t watch the game at all, but you can sign me up for the snacking.

And there’s nothing wrong with that.

One of my favorite dips is a recipe from my mom – her Chicken Enchilada Dip. I made this a few weeks ago for a house warming party for some friends, and there wasn’t any left in the dish when we headed home.

It’s completely addicting on tortilla chips and would make a killer casserole with some rice or pasta added, too.

Do you have any Superbowl foods you make every year?

And did your team make it this year?! Mine did not, but it’s okay. They’ll be there next year, and I’ll still be snacking.

Chicken Enchilada Dip
Makes: 8-10 servings

Ingredients:

• 3 chicken breasts, cooked and shredded
• 1 can cream of mushroom soup (or homemade)
• 1 can Rotel (diced tomatoes with green chiles)
• 1 and 1/2 cups cheddar cheese, shredded

Directions:

1. Preheat oven to 350 degrees.
2. Mix the chicken with the soup, rotel, and cheese and pour into a greased 1 quart or 8×8 baking dish.
3. Bake at 350 for about 30 minutes until the dip is hot and bubbling around the edges.