Chicken Enchilada Dip

7 ingredients
7 steps

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 2 cups shredded mexican cheese, divided
  • 1 (7 ounce) can chopped green chilies, undrained
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 lb boneless skinless chicken breast, cooked, finely chopped
  • tortilla chips, heavier the better

Directions

  1. 1
    PREHEAT oven to 350°F
  2. 2
    Beat cream cheese, 1 cup of the shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended.
  3. 3
    Stir in chicken.
  4. 4
    SPREAD into 9-inch pie plate.
  5. 5
    Sprinkle with remaining 1 cup shredded cheese.
  6. 6
    BAKE 20 to 30 minutes or until dip is heated through, and cheese is melted and just slightly browned at edges.
  7. 7
    Serve with tortilla chips.

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