Chicken Enchilada Dip or Spread
This goes well with dippers like tortilla chips, raw celery and carrots or rolled in small soft tortillas. Serve warm or cold, but best warm.
1 lb cooked chicken breasts, shredded
1/2 cup finely chopped onions
2 teaspoons finely chopped red bell peppers (optional)
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
8 ounces shredded colby-monterey jack cheese (or cheddar-jack)
1 (4 ounce) can diced green chilies
1/8 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon cilantro
Mix everything together in a mixing bowl until well blended.
Transfer the mixture to a lightly greased/sprayed medium baking dish.
Bake uncovered at 350 degrees for 30 minutes, or until the edges are lightly golden brown.