Mexican Chicken Dip

1 pound boneless chicken breast halves (I use canned chicken breasts, draining the water, 13 - 16 oz can).

8 oz cream cheese, softened

8 oz mayonnaise

8 oz shredded cheddar cheese, 2 cups (I use sharp)

4 oz can diced green chilies1 jalapeno, finely chopped (I've been using the slices in a jar and just estimating how much)

Boil chicken. After cool, shred and mix with other ingredients. Bake at 350, uncovered, for 30 minues. Serve warm with tortilla chips.