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
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 F. for 30 minutes, or until the edges are golden brown.
Season the chicken with favorite spices prior to grilling.
Fajita seasoning or Montreal seasoning work well.
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