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Chicken Enchilada Dip Recipe

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This recipe for Chicken Enchilada Dip is from The Fowler Family Cookbook Project, 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
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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