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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Enchilada Dip Recipe

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This recipe for Chicken Enchilada Dip is from A collection of Favorites from Mrs. Schuller's FCS Classes & Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound skinless, boneless chicken breast halves
8 oz. cream cheese, softened
8 oz. mayonnaise
8 oz. shredded cheddar cheese
4 oz. diced, green chili peppers
1 jalapeno pepper, finely diced
Directions:
Directions:
1. Preheat oven to 350 degrees. Place chicken breast halves on a baking sheet. Bake 20 minutes or until no longer pink. Cool. Shred.
2. Mix chicken with remaining ingredients. Transfer to a medium baking dish.
3. Bake, uncovered, for 30 minutes or until edges are golden brown.

 

 

 

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