Chicken Enchilada Dip

• 1 lb boneless skinless chicken breast half
• 1 tablespoon taco seasoning
• 1 (8 ounce) package light cream cheese, softened
• 1 (8 ounce) jar light mayonnaise
• 1 (8 ounce) packageshredded kraft Mexican blend cheese
• 1 (4 ounce) candiced green chili peppers
• 1 jalapeno pepper, seeded and finely diced
• 1 dash hot sauce

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breast halves on a medium baking sheet and sprinkle with Taco Seasoning.
3. Bake in the preheated oven 20 minutes, or until no longer pink.
4. Remove from heat, cool and shred.
5. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper.
6. Transfer the chicken mixture to a medium baking dish.
7. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.
8. Serve with Tortilla Chips.
9. *This can be kept warm in a Crockpot.

chicken, taco, light cream cheese, light mayonnaise, blend cheese, green chili peppers, pepper, hot sauce

Taken from www.food.com/recipe/chicken-enchilada-dip-154779 (may not work)