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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