Chicken Enchilada Dip
Ingredients:
1 pound skinless, boneless chicken breast halves
8 oz package cream cheese, softened
1 cup of mayonnaise
1 cup of shredded Cheddar cheese
4 oz can diced green chile peppers
1 jalapeno pepper, finely diced (Optional)
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken
breast halves on a medium baking sheet.
Bake in the preheated oven 20 minutes, or until no longer
pink. Remove from heat, cool and shred.
Place shredded chicken in a medium bowl, and mix in cream
cheese, mayonnaise, Cheddar cheese, green chile peppers (and jalapeno pepper,
if you choose). Transfer the chicken mixture to a medium baking dish.
Bake uncovered in the preheated oven 30 minutes, or until
the edges are golden brown.
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