Smoked Chicken Enchilada Dip

This is an absolutely delicious dip. Smokey, cheesy, spicy, and chicken-y. This is definitely one you’ll want to make for your next party. This smoked chicken enchilada dip will be a massive crowd-pleaser.

Ingredients:

• 2 large chicken breasts

• 1 block of cream cheese (room temperature)

• 1 cup sour cream

• 1 jalapeno finely diced

• 8 oz Monterey jack cheese

• 1- 4oz can of green chilis (drained)

• Seasoning for your chicken ( I used Cattleman's Grill 8 Second Ride Carne Asada Seasoning)

Instructions:

• Preheat your smoker (or oven) to 350 degrees

• Brine your chicken for 30 minutes in the refrigerator (See brine ingredients below)

• Remove your chicken from the brine and pat dry with a paper towel

• Lightly coat the chicken with your favorite Mexican style seasoning

• Place the chicken directly onto the grates of the smoker

• Smoke the chicken until it reaches an internal temperature of 165 degrees

• Remove the chicken from the smoker and let it rest for 5 minutes

• Chop up the chicken into small pieces

• Mix cream cheese, sour cream, jalapeno, Monterey jack cheese, green chilis

• Mix in with the chicken and place mixture into a glass dish

• Place into the smoker or oven for 10 minutes

• Remove from the dip and mix before serving

ENJOY!