Enchilada Dip

Name: Enchilada Dip
Ingredients: 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1-1/2 cups KRAFT Mexican Style Shredded Cheese, divided; 1 can (7 oz.) chopped green chiles, undrained; 1 tsp. garlic powder; 1/4 tsp. chili powder; 1/2 lb. boneless skinless chicken breasts, cooked, finely chopped; thin wheat snack crackers

7 ingredients

7 steps

Ingredients

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

Directions

1

Preheat oven to 350F.
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

Stir in chicken.
4

Spread into 9-inch pie plate.
5

Bake 20 to 30 minutes or until dip is lightly browned and heated through.
6

Sprinkle with remaining 1/2 cup shredded cheese; let stand 10 minutes.
7

Serve as a dip with crackers.