Enchilada Dip

By Susan52

Ingredients

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 can (7 oz.) chopped green chiles, undrained
• 1 tsp. garlic powder
• 1/4 tsp. chili powder
• 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
• 1/2 lb. boneless skinless chicken breasts, cooked, finely chopped

Preparation

Step 1

Heat oven to 350°F.

Beat cream cheese, chilies, seasonings and 1 cup shredded cheese in small bowl with mixer until blended. Stir in chicken.

Spread onto bottom of 9-inch pie plate.

Bake 20 to 25 min. or until dip is heated through. Sprinkle with remaining shredded cheese; let stand 10 min.