3 boneless skinless chicken breasts
1 pkg. Taco Bell brand chipotle taco seasoning, divided
1/4 cup olive oil
2 (8 oz. ea.) pkgs. cream cheese
1 (8 oz.) tub dairy sour cream
1 pkg. Pico de Gallo (found in produce section or recipe follows)
1 (8 oz.) pkg. shredded cheddar cheese (or desired cheese blend)

Mix 1/2 pkg. of taco seasoning with 1/4 cup olive oil. Place chicken breasts in a Ziploc bag and pour mixture over, seal and refrigerate 2 hours to overnight to marinate.

After marinating, place chicken breasts in a shallow baking dish and bake at 350°F for 25-30 minutes or until no longer pink in center. Cool and chop chicken into small pieces. Set aside.

In a large mixing bowl soften cream cheese and combine with sour cream using a hand mixer until mixture is smooth and free of lumps. Add remaining 1/2 package of taco seasoning and blend well. Spread in the bottom of a 9x9-inch pan or serving dish.

Drain and layer on Pico de Gallo reserving 2 tablespoons for garnish. Layer chicken on top of Pico de Gallo. Top with cheddar cheese and garnish with reserved Pico de Gallo.

Serve cold with crackers and/or tortilla chips. I double this recipe when I take it to a potluck or party and always come home with an empty dish!

Fresh Pico de Gallo:

5-6 fresh tomatoes
1 medium onion
4-5 jalapeno peppers (split seeds removed)
1/2 bunch fresh cilantro
juice of 2 limes
1 tsp. salt

Chop tomatoes, onion and peppers to a fine dice. Wash and chop cilantro Leaves (discard stems) Combine in a large mixing bowl. Sprinkle with salt and pour lime juice over mixture and combine again. Store in an airtight container in the refrigerator.

Great as a fresh salsa with tortilla chips or on tacos, nachos, etc.

Submitted by: Leigh-Ann Walworth