Chicken Enchilada Dip


2 pounds chicken breast, boneless, skinless

16 ounces cream cheese, softened

16 ounces mayonnaise

16 ounces sharp cheddar cheese, shredded

8 ounces green chilies, diced

4 ounces jalopenos, diced

to taste cayenne pepper


Bake chicken breasts uncovered at 350 degrees for 20 minutes or until juices run clear. Cool chicken and shred into small pieces. Combine and mix shredded chicken with cream cheese and mayo. Next mix in cheese. Add remaining ingredients and stir well. Place in 9×13 glass pan and bake at 350 degrees uncovered for 30 minutes or until edges are brown. Serve with tortilla chips.

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