CHICKEN ENCHILADA DIP

Chicken Enchilada Dip image

I found this dip on another site. I usually plan ahead and grill extra chicken a day or so ahead. However, the purchased grilled chicken would work just as well. Cooking time does not include preparing the chicken.

Provided by Ms B.

Categories Chicken

Time 35m

Yield 25 serving(s)

Number Of Ingredients 6

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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 1 (8 ounce) package Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced

Steps:

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.
***NOTE***I season the chicken with my favorite spices prior to grilling.
Fajita seasoning or Montreal seasoning work well.
The purchased grilled chicken would save a step, also.
I have added more or less jalapeno depending on the tastes of those I will be serving it to.

Nutrition Facts : Calories 87.7, Fat 6.3, SaturatedFat 3.6, Cholesterol 29.7, Sodium 99.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.6, Protein 6.7

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