Chicken Enchilada Dip

Name: Chicken Enchilada Dip
Ingredients: 1 pound skinless, boneless chicken breast halves; 1 (8 ounce) package cream cheese, softened; 1 (8 ounce) jar mayonnaise; 1 (8 ounce) package shredded Cheddar cheese; 1 (4 ounce) can diced green chile peppers; 1 jalapeno pepper, finely diced

6 ingredients

4 steps

Ingredients

1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
2

Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
3

Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
4

Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.