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Ingredients
- 1-2 pounds boneless skinless chicken breasts
- 2 packages (8 ounces) cream cheese, softened
- 2 cups mayonnaise
- 2 packages (8 ounces) sharp cheddar cheese, grated or shredded
- 2 cans (4 ounces) diced green chiles
- 1 fresh jalapeno, chopped fine, or one small can chopped jalapenos
- 1 teaspoon Tony Chachere's Creole Seasoning
- 1/4 teaspoon cayenne pepper (or to taste)
Preparation
Step 1
Bake chicken uncovered in 350-degree oven for about 20 minutes. Do not over-bake. Chicken should be moist.
Cool chicken and shred into pieces by hand. (This is key to making the dip turn out great. Should be fairly small pieces. The chicken will continue to shred as it's mixed with other ingredients).
In a large bowl, combine chicken, cream cheese and mayonnaise, mixing well. Add cheddar cheese and mix. Add green chiles, jalapeno, Creole seasoning and cayenne pepper. (Add more jalapeno or cayenne for more heat).
Pour ingredients in a 13- by 9-inch oblong glass casserole dish. bake at 375 degrees uncovered for about 30 minutes or until golden brown around the edges.
Serve warm with tortilla chips.