CHICKEN ENCHILADA DIP
1 (13-ounce) can premium chunk white chicken, drained
1 cup mayonnaise
1 (8-ounce) cream cheese, softened
1 (4.5 ounce) can chopped green chilies
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 F.
Gently shred chicken with fingertips. Add all other ingredients; mix well and pour mixture into greased baking dish. Bake uncovered 30-35 minutes or until edges are golden brown and mixture is bubbly. Serve with tortilla scoops or FRITO scoops. Great for cold winter get-togethers.