Lorraine’s Hot Chicken Enchilada Dip

Preheat oven to 350ºF.

Add chicken to a large mixing bowl and flake with fork.

In a smaller mixing bowl, add softened cream cheese and mayonnaise, mixing to combine. Add diced green chilies and diced jalapeno, stirring to combine. Add shredded sharp cheddar cheese and mix well.

Add the cheese mixture to the chicken and mix well. Spread mixture in a baking dish (8 x 8 pan or pie plate or ceramic baking dish of similar size) and bake for 30–40 minutes until edges are brown and dip is bubbly. Serve warm with tortilla chips or your favorite crackers (like rice crackers).