Tuesday, July 13, 2010

Tasty Tuesday: Chicken Enchilada Dip



INGREDIENTS:
1 pound skinless, boneless chicken breast
halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced


DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred. 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. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

1 comment:

  1. That looks so wonderful! I will be trying it soon!

    ReplyDelete