Friday, April 17, 2009

Recipe Friday

Happy Friday! I usually put a nice little sweet recipe for you to enjoy on the weekend but, today I am giving you a savory one! I am making this for the Parkside Picnic that is being hosted by my sweet neighbor and myself this Sunday! Hope you enjoy!
Chicken Enchilada Dip
1 pound skinless, boneless chicken breast halves
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

Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
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.
Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.
Make about 30 servings

Yummy! Serve with tortilla chips! Great left overs on a tortilla too! If there are leftovers!

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