Preheat oven to 350 and grease a casserole dish with nonstick cooking spray. Set aside.
Add already cooked chicken, softened cream cheese, 1/2 cup mayonnaise, 1 cups shredded cheese and undrained can of green chilies to a mixing bowl and mix well until all ingredients are thoroughly combined.
Spoon enchilada dip into prepared casserole dish and spread evenly.
Top dip with remaining cheese (Extra cheese is fine here too!)
Bake chicken dip for 20-25 minutes or until edges are bubbly and center is hot and creamy.
Top dip with chopped fresh cilantro before serving with chips.
This dip is also easily served with awesome Mexican extras like jalapenos, black olives, salsa, and pico!
The other day I decided to make this dip for dinner and altered my original recipe to make it in a very large casserole dish. This is the recipe I used and is slightly altered from my original recipe.
4 large chicken breasts, cooked in pressure cooker and shredded
3 bricks, 8 oz, cream cheese, softened
1 cup mayonnaise
1-1/2 cups shredded cheese, Mexican 4 cheese
Combined, spread in casserole dish, smothered with more cheese till top was covered, cooked for same time as recipe above.