Lorraine's Hot Chicken Enchilada Dip

• Meat

  • 2 12 ounce cans Chicken breast

• Produce

  • 1 5 ounce can Green chilies
  • 2 tbsp Jalapeno

• Condiments

  • 1 cup Mayonnaise

• Snacks

  • 1 Favorite crackers

• Dairy

  • 2 cups Cheddar cheese, sharp
  • 8 oz Cream cheese

Found on tootsweet4two.com

Description

Ingredients

• 2 - 12 ounce cans of chicken breast
• 8 ounces cream cheese, softened to room temperature
• 1 cup mayonnaise
• 1 - 5 ounce can of diced green chilies
• 2 tablespoons (about one small) finely diced jalapeno
• 2 cups shredded sharp cheddar cheese
• Favorite crackers, for serving

Directions

• Preheat oven to 350 degrees F.
• Add chicken to a large mixing bowl and flake with fork.
• In a smaller mixing bowl, add softened cream cheese and mayonnaise, mixing to combine.
• Add both the diced green chilies and diced jalapeno to the cream cheese/mayo mixture, stirring to combine.
• Next, add the shredded sharp cheddar cheese and mix well.
• Then, add the cheese mixture to the chicken and mix well.
• Spread mixture in a baking dish (8 x 8 pan, pie plate, ceramic baking dish, etc.) and bake for 30 to 40 minutes until edges are brown and dip is bubbly.
• Serve with your favorite crackers.