Becki's Enchilada Diptastic!

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 Olive Salsa with Cream Cheese, or
Becki's Jalapeño Cream Cheese 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)

In a medium bowl, combine shredded chicken, Becki's Olive Salsa with Cream Cheese , mayonnaise, shredded cheese, green chile peppers (and optional jalapeño pepper).

Transfer the chicken mixture to a medium baking dish. Bake uncovered at 350 degrees for 30 minutes until the edges are golden brown and bubbly.

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