CHICKEN ENCHILADA DIP [ borrowed from your freebiefix
CHICKEN ENCHILADA DIP:1 lb. boneless skinless chicken breast halves, grilled and shredded
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 (8 ounce) package shredded colby-monterey jack cheese or 1 Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced
Place shredded chicken in a medium bowl, and mix in 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.