Everyone asks for this recipe! It's a sure hit. I add sour cream because it gives a creamier flavor. Love it! One hint try to keep it warm either in a chafing dish or a crock pot. It has to stay warm to look appetizing.

Didn't care for this one much at all. Just OK.

I have made this dip before and although I liked it, was not overly impressed. However, tonight I made it and used it as an enchilada filling. Much better. I followed the directions, only sesoning my chicken before baking, which is a must for the ultimate flavor. (I used chili powder, cummin, garlic etc..)For my personal preference, enchilada sauce is important when I want an enchilada taste, so I doused the finished product in the sauce. I was very happy with the outcome. I will use this as a filling for enchiladas many times over! Thank You!

This recipe is DELICIOUS!

Used poached chicken thoroughly cooled. Added some fresh salsa and fresh cilantro and added half of the mayo and replaced other half with sour cream. I received so many compliments, will definitely make this again.

I made this dip today for a party, and it went over very well. I would give it 5 stars, but I don't think the proportions are quite right. I doubled the chiles, and it was still a bit bland. I think next time I'll double the jalepeno as well (it wasn't spicy at all). But overall, the texture and taste were great, just needs more umph!

Served this at a birthday party and it was a rave hit. Excellent...

Amazing dip! It's a party favorite and I've had numerous requests for the recipe! The only thing that I did differently to save time was a substituted the chicken with ready made perdue roaster chicken instead of baking my own.

Small adaptations: 2 large chicken breasts (already cooked, shredded) 8 oz low-fat cream cheese, 4 ounces low-fat sour cream, 1 can Ro-Tel tomatoes with mild green chilis (1/2 juice drained), 6-8 ounces cheese. I think adding the tomatoes with chilis made this really awesome in flavor, and the tomatoes added a good color, too. I will keep playing around to make it even a little better, but I had many positive comments at the BBQ tonight!

EXCELLENT!!! This has been a huge hit for us. My hubby and I are now expected to take take this when we meet up with out large group of tailgating buddies. Everyone wants the recipe! The only thing we do differently is add a can of Rotel (drained, and instead of 1 jalepeno pepper, we add a heaping spoon full (maybe two)of diced (drained) jalepeno peppers. We also put a few sliced jalepenos on top in the cheese for looks. This is the best dip ever!! Thanks for the great recipe!

This is great for parties!!! I replaced half the mayo with sourcream and used light cream cheese to cut some calories. Still tastes great.

I love making this dish! It's simple and easy but full of flavor. Every time I get invited to an occasion, I am told I had better bring this.

I added 1 LARGE can green chile enchilada sauce, 1 cup sour cream (NO mayo!!), Rotel diced tomato and habanero peppers, generous crushed r. pepper and baked the chicken coated in cumin, garlic and chili powder before shredding. Really spicy when I'm done with it, it's now a family favorite after just the 1st bite. I also used fat free cream cheese and sour cream along w/ reduced fat shredded cheese to lighten it up a bit w/out losing flavor.

Delish!

This was a good recipe but I thought it would better be suited as a filling for enchiladas rather than a dip. Will make again when making chicken enchiladas!

We LOVED this!! I made some of the suggested modifications just to lower the calorie count a little, but it didn't affect flavor at all. We used the leftovers the next day to make some of the best enchiladas I've ever had. I will definitely make this again and again!

This was a great dip! Will make again! Instead of green chilis I used a can of Rotel tomatoes. I also left out the jalapenos.