"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Enchilada Dip Recipe

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This recipe for Chicken Enchilada Dip, by , is from The Fowler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauri Fowler
Added: Monday, May 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound skinless, boneless chicken breast
1 (8 oz.) package cream cheese, softened
1 (8 oz.) jar mayonnaise
1 (8 oz.) package shredded cheddar cheese
1 (4 oz.) can diced green Chile peppers
1 jalapeno pepper, finely diced

Directions:
Directions:
Preheat oven to 350 degrees. 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 pepper and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.

Bake uncovered in the preheated oven for 30 minutes or until the edges are golden brown.

 

 

 

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