Preheat your oven to 350°F (175°C) so that it reaches the perfect temperature by the time your dip is ready to bake.
In a large mixing bowl, combine the softened cream cheese and mayonnaise. Use a spatula to mix until the two are fully blended and creamy.
Fold in the shredded chicken and the entire can of diced green chiles (with their liquid). Ensure everything is evenly distributed for a consistent flavor.
Add 1 cup of the shredded cheese to the mixture, reserving the remaining 1/2 cup for topping. Stir until well combined.
Spread the mixture into your baking dish evenly. Sprinkle the reserved cheese on top for that irresistible gooey finish.
Place the dish in the preheated oven and bake for about 20-25 minutes, or until the dip is hot and bubbly, and the cheese is melted and slightly golden.
Once out of the oven, sprinkle freshly chopped cilantro on top for a vibrant touch. Serve immediately with tortilla chips, and watch it disappear!
