HOT CHICKEN MEXICAN STREET CORN DIP

Hot Chicken Mexican Street Corn Dip image

Provided by Cathie Valentine

Time 45m

Number Of Ingredients 16

3-4 boneless, skinless chicken breast
16 oz 1/3 fat cream cheese-softened
2 clove garlic-minced
2 c colby jack shredded cheese
1 lime-juiced
2 Tbsp hot sauce (i use franks)
1 c sour cream
2 can(s) whole kernel corn-drained in a colander and rinsed well (i use a 15oz can of white and a 15 oz can of yellow)
10 oz cotija cheese-crumbled
1-2 jalapeno peppers-finely chopped (may use 2 peppers and/or add seeds for spicier dish)
1/4 c red onion-finely diced
5-6 stalk(s) green onion (scallion) finely chopped
1 bag(s) tortilla chips
2-3 Tbsp chili powder
salt and pepper, chili powder, garlic powder and onion powder for chicken broth
***PREHEAT OVEN 350 DEGREES**

Steps:

1. Place chicken and a large pot with water. Add salt, pepper, chili powder, garlic powder and onion powder to water. (I use about 1 -2 teaspoons of Salt and pepper and 1 tablespoon of the other 3 spices) Let Boil until chicken is cooked through. Then remove chicken from broth and let cool down in a strainer. Shred chicken when cool.
2. In a high powered mixer, food processor or blender; blend 2 blocks of softened cream cheese, 1/2 cup of sour cream, minced garlic, lime juice, hot sauce and 1 cup of shredded cheese. Blend well.
3. Transfer mixture to a large bowl. Add the shredded chicken, 2-3 heaping tablespoonfuls of chili powder, the other cup of shredded cheese, the other 1/2 cup of sour cream, corn, the other 1/2 of the crumbled Cotija cheese, jalapeno, red onion and scallion (saving a small amount of green part to garish the top). Use a large spoon to mix well.
4. Spray a 9x13 casserole dish with vegetable spray. Place the mixture into the dish. Sprinkle the remaining crumbled Cotija cheese and scallion greens evenly on top. Then sprinkle with chili powder, Bake in a 350* oven for 20 minutes or until cooked through. Serve with tortilla chips