Chicken Enchilada Dip

Submitted by Little Bee

"I got this from AllRecipes and modified it and lightened it up according to one of the reviews. Served it a Superbowl party and it was a hit! Everyone was asking for the recipe! You gotta try this one!"

 

• Ready In: 16mins
• Ingredients: 8
• Yields: 11 cups
• Serves: 30

ingredients

• 1 lb boneless skinless chicken breast half
• 1 tablespoon taco seasoning
• 1 (8 ounce) package light cream cheese, softened
• 1 (8 ounce) jar light mayonnaise
• 1 (8 ounce) package shredded kraft Mexican blend cheese
• 1 (4 ounce) can diced green chili peppers
• 1 jalapeno pepper, seeded and finely diced
• 1 dash hot sauce

directions

1. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet and sprinkle with Taco Seasoning.
2. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
3. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
4. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown. Serve with Tortilla Chips.
5. *This can be kept warm in a Crockpot.

Reviews

[rosslare]

Mighty good dip! I added some more taco seasoning.

 

[Pokey in San Antonio]

This was really good. I spread the dip over flour tortillas, rolled them up, chilled, then sliced into bite size servings--they went fast.

 

[lauralie41]

A wonderful dip that did not last very long. DH loved this! To speed up the prep time I used canned chicken breast. Rinsed and drained the chicken, and placed it in a ziploc bag along with the taco seasoning. Gave the bag a few good shakes to coat the chicken with the seasoning. Finished following the recipe and had a creamy and pretty dip that I served with nacho chips.