Becki’s Enchilada Diptastic

Ingredients

• 1 pound boneless, skinless chicken breasts, seasoned to taste (Canadian Steak Seasoning is flavorful and peppery!). In the summer I like to grill the chicken but let’s face it, in the frozen tundra of Wisconsin winter, this baby is getting pan-browned in a little butter or olive oil and then covered until cooked through. Shred chicken.
• 1 (8 ounce) container Becki’s Cream Cheese Mediterranean Olive Salsa, or Becki’s Jalapeño Cream Cheese Mediterranean Olive Salsa at room temperature
• 1 cup mayonnaise
• 1 (8 ounce) package shredded Mexican blend cheese
• 1 (4 ounce) can diced green chile peppers
• Optional: 1 jalapeno pepper, finely diced ( if you like more heat)

Directions

1. In a medium bowl, combine shredded chicken, Becki’s Cream Cheese  Mediterranean Olive Salsa, mayonnaise, shredded cheese, green chile peppers (and optional jalapeño pepper).
2. Transfer the chicken mixture to a medium baking dish.
3. Bake uncovered at 350 degrees for 30 minutes until the edges are golden brown and bubbly.