Chicken Enchilada Dip

By dawnu1

Ingredients

• 1 pkg (8 oz.) brick cream cheese, softened
• 1 cup mayonnaise
• 2-3 roasted, peeled and chopped Hatch green chilies (or 1 4 oz. can chopped green chiles, undrained)
• 1/4 cup red or green enchilada sauce
• 2 cups shredded cooked chicken
• 2 cups shredded pepper Jack cheese, divided
• Wheat Thins Big Snacks, Triscuits or some other chip for dipping

Details

Preparation time 15mins
Cooking time 40mins
Adapted from acmemarkets.mywebgrocer.com

Preparation

Step 1

Heat oven to 350°F.

Mix first 4 ingredients in medium bowl until blended. Stir in chicken and 1 cup shredded cheese.

Spread onto bottom of 9-inch pie plate or 1-quart baking dish; top with remaining shredded cheese.

Bake 25 min. or until heated through. Serve with chips

Tips: Dip can be mixed together ahead of time. Refrigerate up to 24 hours. Let stand at room temperature 30 min. before baking (uncovered) as directed.