This is wonderful and can be made as spicy or mild as desired. Makes a wonderful dip but also can be rolled up in tortillas if preferred. Enjoy!
prep time30 Min
cook time5 Hr
chicken breast halves, skinless and boneless
cream cheese, room temperature
colby monterey jack cheese, shredded
mexican blend shredded cheese
chili peppers, diced
jalapeno pepper, finely diced
montreal seasoning, to taste
How To Make
Season the chicken breast with Montreal Seasoning and put in crock pot on low for about 4 hours. I put a can of Rotel tomato & green chili with the juice in the crock pot for moisture and seasoning. Once it is cooked, shred the chicken.
In a large bowl add the shredded chicken and cream cheese. Make sure to stir in so that it is evenly coated.
Add the mayonnaise, shredded cheese, green chili peppers and jalapeno peppers. Mix together well. Add Montreal seasoning to taste. Transfer mixture to a medium baking dish.
I add some Montreal Seasoning to the top along with some jalapeno slices for taste and appearance.
Bake uncovered at 350 degrees for about 30 minutes or until the edges are golden brown.
Serve with tortilla chips or tortillas & enjoy!!! Can be garnished with sour cream, salsa, guacamole or any other condiment of choice.
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