Chicken Enchilada Dip

SkinnyWrapCowgirl

I made a DOUBLE batch for a shower last year. We stood around and ate the whole pan. This is perfect for Fall get togethers! 

Chicken Enchilada Dip

1 pound boneless, skinless chicken breasts, grilled and shredded (I season my chicken with fajita seasoning or even Montreal Steak Seasoning prior to grilling.)...

1 (8 ounce) package cream cheese, softened

1 cup mayonaise

1 (8 ounce) package shredded Mexican blend cheese

1 (4 ounce) can diced green chili peppers

1 jalapeno pepper, finely diced (use more is you like more heat)

In a medium bowl, combine shredded chicken, 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.

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— with Mary Probst Mavrich, Matthew M Jackson, Donna Risner Rodriguez and Mandy Orso Graves.