Chicken Enchilada Dip recipe
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- 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
- 128.2 caloriescarbohydrate: 0.8 gcholesterol: 27.6 mgfat: 11.5 gfiber: 0.1 gprotein: 5.7 gsaturatedFat: 4.2 gservingSize: -sodium: 162.8 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken Enchilada Dip
Directions
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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.