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Wednesday, August 26, 2009

Chicken Enchilada Dip from: Charilla

1 pound boneless skinless chicken breast halves, grilled and shredded**
1 package (8 oz. size) cream cheese, softened
1 cup mayonnaise
1 package (8 oz. size) shredded Colby-Monterey Jack cheese or Mexican blend cheese
2 can (4 oz. size) diced green chili peppers
1 bag of favorite corn chips

After cooking chicken and shredding it, place chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chili peppers.

Transfer the chicken mixture to a medium baking dish. Bake uncovered at 350 for 30 minutes, or until the edges are golden brown.

** season the chicken with your favorite spices

Can be served as a meal all by itself...we love it~ENJOY!!!

1 comment:

  1. I made this yesterday and LOVE it! Very yummy!