“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Elizabeth's Chicken Enchilada Dip (makes a great filling for Chicken Enchiladas)

Prep Time: 15 minutes
Cook Time: 50 minutes

Ingredients

- 2 chicken breasts, cooked and shredded (cooking instructions below)
- 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 chili peppers
- 1 jalapeno pepper, finely diced
“My salvation and honor depend on God; He is my mighty rock, my refuge.” Psalm 62:5

Instructions

Created on March 13th, 2007

  1. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.

  2. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool, and shred.

  3. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chili peppers, and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.

  4. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

  5. Serve with chips or flour tortillas. Enjoy!

**This makes a great filling for chicken enchiladas








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