Chicken Enchilada Dip

ms_bold's Note:

I found this dip on another site. I usually plan ahead and grill extra chicken a day or so ahead. However, the purchased grilled chicken would work just as well. Cooking time does not include preparing the chicken.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 25

• 1 lb boneless skinless chicken breast half, grilled and shredded
• 1 (8 ounce) package cream cheese, softened
• 1 cup mayonnaise
• 1 (8 ounce) package shredded colby-monterey jack cheese or 1 (8 ounce) package Mexican blend cheese
• 1 (4 ounce) can diced green chili peppers
• 1 jalapeno pepper, finely diced

Directions:

1. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
2. Transfer the chicken mixture to a medium baking dish.
3. Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
4. ***NOTE***I season the chicken with my favorite spices prior to grilling.
5. Fajita seasoning or Montreal seasoning work well.
6. The purchased grilled chicken would save a step, also.
7. I have added more or less jalapeno depending on the tastes of those I will be serving it to.

Reviews

[tammamee]

I absolutely love this dip!! Every time we tailgate I have to bring this and it is gone within minutes. I also use this as the filling for my enchiladas with green sauce over the top. Our favorite! Thanks!!!

[Chef #1380923]

This is requested at every get-together. We absolutely love this recipe. Never have any leftovers.

[BillieJoeUtah]

Excellent! I used tortilla scoops to scoop up the dip. It's a little hot, but really good!