CHICKEN ENCHILADA DIP (Adapted from My Plate blogspot)

1 pound boneless, skinless chicken breasts, grilled and shredded (I season my chicken with Montreal Steak Seasoning prior to grilling.)
1 (8 ounce) package cream cheese, softened
1 cup mayonaise
1 (8 ounce) package shredded Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced (use more is you like more heat)
In a medium bowl, combine shredded chicken, cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
Transfer the chicken mixture to a medium baking dish.
Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.

It’s FREEZING temperatures in Atlanta, GA right now, so I was looking for something new to serve.  I chose Chili – yes, it’s an obvious football fare, but this recipe is something special.  It has bacon, ground sirloin and ground pork, along with red and yellow bell peppers, green chiles and even a cup of Budweiser!  You will love it!

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