Cook and shred your chicken. Set aside until you need it.
While the chicken is cooking prep your cilantro and jalapeño, measure out the sour cream, and grate the cheese.
Preheat your oven to 375 degrees.
Spray your casserole dish with non-stick cooking spray.
In a medium skillet melt your cream cheese over medium heat. I kind of break it up in the pan a little to help it melt faster. Keep stirring so it does not burn.
When it is all melted add in your shredded chicken and stir it around.
Then add in your taco seasoning and stir.
Remove your pan from the heat and add in the sour cream, jalapeño, and about 1¼ cups of both kinds of cheeses.
Mix that all up and pour into your casserole dish. Take your spoon and smooth it out as best you can.
Then top with your remaining shredded cheddar and jack cheese.
Bake in a preheated oven for 20 minutes. It should be nice and bubbly.
Remove it from the oven and then squeeze the lime, I like to cut it into wedges first, all over the top and then sprinkle with chopped cilantro.
Serve warm with tortilla chips.
Recipe by A Fireman's Wife at https://afiremanswife.com/2017/06/05/chicken-taco-dip/