Chicken Enchilada Dip

     

This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers.

Original recipe makes 30 servings

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

  • PREP

    15 mins

  • COOK

    50 mins

  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
  2. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
  3. 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.
  4. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

Nutrition

Calories: 128 kcal
Carbohydrates: 0.8 g
Cholesterol: 28 mg
Fat: 11.5 g
Fiber: 0.1 g
Protein: 5.7 g
Sodium: 163 mg