Chicken Enchilada Dip
[1]1 pound boneless, skinless chicken breasts, grilled and shredded (I season my chicken with fajita seasoning or even Montreal Steak Seasoning prior to grilling.)
1 (8 ounce) package cream cheese, softened
1 cup mayonaise
1 (8 ounce) package shredded Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced (use more is you like more heat)
In a medium bowl, combine shredded chicken, cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
Transfer the chicken mixture to a medium baking dish.
Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
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