Wednesday, April 5, 2017

Chicken Enchilada Dip

Chicken Enchilada Dip
If you are tight on time you can also pick-up already roasted or grilled chicken at your supermarket
1 lb boneless skinless chicken breast half, grilled and shredded
1 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (8 ounce) packages shredded colby-monterey jack cheese or 1 (8 ounce) packages Mexican blend cheese
1 (4 ounce) cans diced green chili peppers
1 jalapeno pepper, finely diced
Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
Transfer the chicken mixture to a medium baking dish.
Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
***NOTE***I season the chicken with my favorite spices prior to grilling.
Fajita seasoning or Montreal seasoning work well.
The purchased grilled chicken would save a step, also.
I have added more or less jalapeno depending on the tastes of those I will be serving it to.
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