Chicken Enchilada Dip

Ingredients:

Chicken:

  Use either 1 lb boneless, skinless chicken breast (grilled & shredded)

    (Season with fajita seasoning or Montreal Steak Seasoning)

 OR 2 cans white meat chicken (drained)

1 (8oz) pkg Cream Cheese, softened

1 cup mayonnaise

1 (8oz) pkg shredded Mexican Blend Cheese

1 (4oz) can diced green chilis

1 tbsp. Cumin

Directions:

Combine shredded chicken, cream cheese, mayo, green chilis & shredded cheese. (Set aside just a little cheese to garnish the top of the dip). Transfer chicken mixture to a medium baking dish. Bake uncovered @ 350 degrees for 30 minutes, or until the edges are golden brown. Cool and garnish with the extra cheese. Serve with tortilla chips or roll into flour tortillas.