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Chicken Enchilada Dip
  • 2 pounds chicken breast, boneless, skinless
  • 16 ounces cream cheese, softened
  • 16 ounces mayonnaise
  • 16 ounces sharp cheddar cheese, shredded
  • 8 ounces green chilies, diced
  • 4 ounces jalopenos, diced
  • to taste cayenne pepper
Bake chicken breasts uncovered at 350 degrees for 20 minutes or until juices run clear. Cool chicken and shred into small pieces. Combine and mix shredded chicken with cream cheese and mayo. Next mix in cheese. Add remaining ingredients and stir well. Place in 9x13 glass pan and bake at 350 degrees uncovered for 30 minutes or until edges are brown. Serve with tortilla chips.
Provided by:
Terry Erickson

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