Chicken Enchilada Dip - cooking recipe

Ingredients

2 (8 ounce) packages cream cheese
1 (14 ounce) can Rotel Tomatoes
1 (12 ounce) package cooked chicken, southwestern seasoned (precooked in the meat section, it actually states Southwestern Chicken on the package)
1 1/2 cups cheddar cheese, shredded
4 green onions, chopped
1 teaspoon cumin
1 1/2 tablespoons chili powder
1 teaspoon garlic, minced
1 teaspoon oregano
1 teaspoon cilantro (optional)
1/8 teaspoon black pepper
tortilla chips

Preparation

Soften the cream cheese and cheddar cheese in microwave.
Mix in the remaining ingredients.
Set in refrigerator overnight for fullest flavor.
Can be served hot, can be served cold, however you prefer with tortilla chips.
Enjoy!