Chicken Enchilada Dip

Name: Chicken Enchilada Dip
Ingredients: 1 lb boneless skinless chicken breast half, grilled and shredded; 1 (8 ounce) package cream cheese, softened; 1 cup mayonnaise; 1 (8 ounce) package shredded colby-monterey jack cheese or (8 ounce) package Mexican blend cheese; 1 (4 ounce) can diced green chili peppers; 1 jalapeno pepper, finely diced

6 ingredients

7 steps

Ingredients

1 lb boneless skinless chicken breast half, grilled and shredded
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 (8 ounce) package shredded colby-monterey jack cheese or (8 ounce) package Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced

Directions

1

Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
2

Transfer the chicken mixture to a medium baking dish.
3

Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
4

***NOTE***I season the chicken with my favorite spices prior to grilling.
5

Fajita seasoning or Montreal seasoning work well.
6

The purchased grilled chicken would save a step, also.
7

I have added more or less jalapeno depending on the tastes of those I will be serving it to.