Enchilada Dip
35 Min(s)
10 Min(s) Prep
25 Min(s) Cook
Here's everything you love about cheesy, chile-spiked chicken enchiladas, all in one tasty dip!
What You Need
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16 servings
Original recipe yields 16 servings
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
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Let's Make It
1
Heat oven to 350°F.
2
Beat cream cheese, chiles, seasonings and 1 cup shredded cheese in small bowl with mixer until blended. Stir in chicken.
3
Spread onto bottom of 9-inch pie plate.
4
Bake 20 to 25 min. or until dip is heated through. Sprinkle with remaining shredded cheese; let stand 10 min.
Kitchen Tips
Tip 1
Size Wise
Savor every bite of this tasty dip. Each 2-Tbsp serving goes a long way on flavor.
Tip 2
Serving Suggestion
Serve with your favorite crackers for dipping, such as thin wheat snack crackers.
Tip 3
Special Extra
Garnish with chopped tomatoes and green peppers just before serving.
Nutrition
Calories
100
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 280mg
12%
Total Carbohydrates 1g
0%
Dietary Fibers 0.5606g
2%
Sugars 0.7408g
1%
Protein 6g
12%
Vitamin A
8%
Vitamin C
10%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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