Chicken Enchilada Dip
1 pound skinless, boneless chicken breast halves, cooked and shredded/finely diced
1 8-oz pkg cream cheese, softened
1 cup mayonnaise
8 ounces shredded Cheddar cheese
1 can Rotel tomatoes & chiles
1 jalapeno pepper, finely diced
Preheat oven to 350.
Mix all ingredients together. Spread in a medium baking dish.
Bake uncovered for 30 minutes, or until the edges are golden brown
Serve with Fritos, tortilla chips, and/or veggies for dipping.
No comments:
Post a Comment