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Chicken Enchilada Dip

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Appetizer: Chicken Enchilada Dip
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INGREDIENTS
Servings: 30
skinless, boneless chicken breast halves
cream cheese, softened
mayonnaise
shredded Cheddar cheese
diced green chile peppers
jalapeno pepper, finely diced
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.
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