1 1/2cupsshredded cheese (such as Mexican, Colby Jack, or cheddar)divided
1(7-ounce) can chopped green chilesundrained
1largechicken breastcooked and finely diced (for about 1 heaping cup)
Preheat oven to 350°F.
In a medium bowl, use an electric mixer to beat cream cheese until smooth. Mix in 1 cup of the shredded cheese, green chiles, seasonings, and chicken. Beat until well blended. Spread into a 9-inch pie plate. Top with the remaining 1/2 cup of shredded cheese.
Bake for 30 minutes or until lightly browned and bubbly. Check after 20 minutes and, if top is browning too quickly, cover with foil for the last 10 minutes of baking time.
Serve hot with tortilla chips, crackers, or raw veggies.
Feel free to use leftover chicken in this recipe -- chopped rotisserie chicken or shredded chicken from tacos both work great.