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.