ENCHILADA DIP (Carol Paulin)

By jarren

Ingredients

• 1 , 8 oz package cream cheese, softened
• 1 1/2 cups Mexican style shredded cheese, divided
• 1 can chopped green chilies, undrained
• 1 tsp garlic powder
• 1/4 tsp chili powder
• 1/2 lb boneless skinless chicken breasts, cooked and finely chopped
• Chopped tomatoes
• Chopped green pepper

Preparation

Step 1

Preheat oven to 350F. Beat cream cheese, 1 cup of the shredded cheese, chilies and seasonings in a small bowl with electric mixer on medium speed until well blended. Stir in chicken.

Spread into 9" pie plate.

Bake 20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup shredded cheese; let stand for 10 minutes. Serve with Wheat Thins.

Garnish with chopped tomatoes and green peppers just before serving.