Chicken Enchilada Dip

1 pound skinless, boneless chicken breast halves
1 (8 oz. ) package cream cheese, softened
1 cup mayo
1 (8oz.) package shredded Cheddar cheese
1 (4 oz.) can diced green chile peppers
1 jalapeno pepper, finely diced
Preheat oven to 350.

Place chicken breast halves on a medium baking sheet.

Bake in a preheated oven 20 minutes, or until no longer pink. Remove from heat, cool, and shred.

Place shredded chicken in a medium bowl, and mix in cream cheese, mayo, cheese, green chiles, and jalapeno. Transfer the chicken mixture to a medium baking dish.

Bake uncovered in the oven for 30 minutes, or until the edges are golden brown.

I got this one from my friend Amy Carr. She made it for a HS Teacher's Resource Meeting and it was awesome!