Chicken Enchilada Dip - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, cooked and shredded
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 (8 ounce) package grated sharp cheddar cheese
1 (4 ounce) can diced green chilies
1 small jalapeno, chopped fine
3/4 teaspoon tony cachere's creole seasoning
1/4 teaspoon cayenne pepper (or a few dashes of hot sauce)

Preparation

In a large bowl, combine shredded chicken, cream cheese and mayonnaise. Mix well.
Add cheddar cheese and mix.
Add green chiles, jalapeno, creole seasoning and cayenne pepper or hot sauce. (Add more or less depending on how much heat you want.).
pour into 9x12 baking dish. Bake at 375 uncovered for about 20 minutes, until brown around the edges.
Serve warm with tortilla chips.