Chicken Enchilada Dip
- Prep Time: 15 min.
- Cook Time: 50 min.
- Serves: 30
Submitted by Kelley
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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
Nutrition Info
Per Serving
- Calories: 128 kcal
- |
- Carbohydrates: 0 g
- |
- Dietary Fiber: 0 g
- |
- Fat: 11 g
- |
- Protein: 5 g
- |
- Sugars: 0 g
About: Nutrition Info 
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Cooking 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.
Yield: 30 servings
3. Still Hungry?
This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers.
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