This is a great appetizer, but I serve it often as a meal.
1 Boneless, Skinless Chicken Breast, shredded
1 Block Cream Cheese, softened
1/2 C Rotel Tomatoes
1/2 C Salsa Verde
1/3 C Sour Cream
1/2T Taco Seasoning
1 tsp. Cumin
1 tsp. Chili Powder
1 Jalapeno, diced small (remove seeds for milder taste)
2 C Shredded Monterey Jack Cheese, divided
-Place chicken in small pot, cover in water, boil over medium high for 15-20 minutes or until done. Remove from water, and allow to cool to touch. Shred by hand or with 2 forks.
-In large bowl, combine cream cheese, salsa, rotel , sour cream and seasonings with hand mixer until well blended.
-Stir in 1 C cheese, chicken and jalapeno.
-Place mixture in oven safe baking dish. Top with remaining 1 C Cheese. Bake 350 for 15 minutes or until warmed through and cheese melted.
Serve with chips of choice. Enjoy!