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Enchilada Dip

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Ingredients

  • 1 8 oz pkg cream cheese, softened
  • 1 1/2 c Mexican-style shredded cheese, divided
  • 1 7 oz can chipped green chilies, undrained
  • 1 t garlic powder
  • 1/4 t chili powder
  • 1/2 lb (8 oz) boneless skinless chicken breast, cooked, finely chopped
  • Wheat Thins snack crackers

Details

Preparation

Step 1

Beat cream cheese, 1 c of the shredded cheese, chilies and seasonings in a small bowl with electric mixer on med speed until well blended. Stir in chicken.

Spread into 9-in pie place.

Bake at 350 for 20-30 mins or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 c shredded cheese; let stand 10 mins. Serve as a dip with crackers.

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