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

Elizabeth's Chicken Enchilada Dip


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


Created on March 13th, 2007

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

  1. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
  2. 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.
  3. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.
  4. Serve with chips or flour tortillas.

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