Sunday, February 4, 2007

Chicken Enchilada Dip


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.

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