"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Enchilada Dip Recipe

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

Contributor:  
Contributor:  
Kathy Miller Johnson

Category:
Category:

Ingredients:  
Ingredients:  
1 lb skinless boneless chicken breast
1 - 8 oz pkg cream cheese
1 - 8 oz jar mayonnaise
1 - 8 oz pkg shredded cheddar cheese
1 - 4 oz can diced green chili peppers
1 Jalapeño pepper, finely chopped- optional

Directions:
Directions:
Preheat over to 350º. Place chicken breast on a medium baking sheet. Bake in the pre-heated oven for 20 minutes or until done or you may boil it. Let chicken cool and shred. Place shredded chicken in med bowl and mix in cream cheese, mayonnaise, cheddar cheese, green chili peppers and transfer to chicken mixture and mix well. Put in medium size baking dish and bake uncovered for 30 minutes. Serve with Tostitos scoops, bagel chips, or garlic toast.

Personal Notes:
Personal Notes:
This recipe was given to me by one of my good friends; Tammie Hayes and I never get tired of it. Aunt Joan and mom both liked it well on their last visit.

 

 

 

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