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Chicken Enchilada Dip
Servings:
30
Prep Time: 15 minutes
Cook Time: 50 minutes
User Rating:
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Copyright 2005 Allrecipes.com; by Kelley
Prep Time: 15 minutes
Cook Time: 50 minutes
User Rating:
Read User Reviews
Print: 3x5, 4x6, full page
Copyright 2005 Allrecipes.com; by Kelley
Summary
This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers.INGREDIENTS
1 pound Foster Farms Boneless Skinless Breast Fillets
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced
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DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet. 2. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred. 3. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish. 4. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.NUTRITIONAL INFO
| Calories | 128 cal |
| Total Fat | 11.5 g |
| Cholesterol | 29 mg |
| Sodium | 163 mg |
| Carbohydrates | 0.7 g |
| Fiber | 0.1 g |
| Protein | 5.7 g |
MEAL TYPE
| Appetizer | |
| Asian | |
| Barbeque | |
| Kid Friendly | |
| Low Fat | |
| Main Dish | |
| Mexican | |
| Salad | |
| Sandwich | |
| Side Dish | |
| Soup or Stew |