Chicken Enchilada Dip

• 1 lb boneless skinless chicken breast half, grilled and shredded
• 1 (8 ounce) package cream cheese, softened
• 1 cup mayonnaise
• 1 (8 ounce) package shredded colby-monterey jack cheese or (8 ounce) package Mexican blend cheese
• 1 (4 ounce) can diced green chili peppers
• 1 jalapeno pepper, finely diced

1. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
2. Transfer the chicken mixture to a medium baking dish.
3. Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
4. ***NOTE***I season the chicken with my favorite spices prior to grilling.
5. Fajita seasoning or Montreal seasoning work well.
6. The purchased grilled chicken would save a step, also.
7. I have added more or less jalapeno depending on the tastes of those I will be serving it to.

chicken breast, cream cheese, mayonnaise, colbymonterey, green chili peppers, pepper

Taken from www.food.com/recipe/chicken-enchilada-dip-72864 (may not work)