Southwest Chicken Enchilida Dip

12 oz Chicken
16 oz Cream Cheese
1 1/3 Cup Cheddar Cheese
1 t. Garlic
1 t. Chili Powder
1 t. Cumin
1 t. Oregano
1 t. Paprika
3-4 Drops Tabasco Sauce
1 Chopped Bunch of Cilantro
1 Can Rotel Tomatoes
1 Cup Mayo (optional)

-Boil Chicken
-Whip Cream Cheese until soft
-Add to Cream Cheese: Cheddar Cheese, Garlic, Chili Powder, Cumin, Paprika, Tabasco Sauce, Chopped Cilantro, Rotel Tomatoes, Oregano
-Cool and shred Chicken
-Add Chicken to Cream Cheese Mixture
-Heat Mixture on Stove in sauce pan, till Parmesan Cheese is completely melted
-Cool to room temperature.
-Whip in Mayo