Sunday, September 16, 2018
Chicken Enchilada Dip
Chicken Enchilada Dip
1 lb boneless skinless chicken breast half, grilled and shredded
1 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (8 ounce) packages shredded colby-monterey jack cheese or 1 (8 ounce) packages Mexican blend cheese
1 (4 ounce) cans diced green chili peppers
1 jalapeno pepper, finely diced
Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish. Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
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