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Chicken enchilda dip
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| Begin by roasting about a pound of chicken breasts for 20 minutes or until fully cooked. I did this step this morning so I could let the chicken cool for the next step - shredding it. For this, I just use 2 forks and go to town. It's pretty brutal. Once all the chicken is shredded, throw it all into a large mixing bowl. There. The hard part is over! Now you just add the rest of the ingredients, and mix thoroughly. Unmixed...don't those chiles on top look lovely? All mixed up and ready to be spread into the baking dish. Ladies and Gentlemen, here it is, in all its baked cheesy glory: It doesn't look like much, but believe me...it's like a drug. The most delicious narcotic you will ever encounter. I'm having a hard time stopping myself from continuing to shoveling more of this delightful concoction into my face. Like I said. You were warned!! Om non nom! Ingredients: | |
| 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 (Optional! I skipped this.) |
Directions:
-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, if you choose). Transfer the chicken mixture to a medium baking dish.
-Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.
Posted by Rachel at 4:36 PM
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