Chicken Enchilada Dip

1  Rating
  • 15 min prep
  • 40 min total
  • Makes 4 cups or 32 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

Chicken Enchilada Dip Recipe

Ingredients

  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1 cup mayonnaise
  • 1 can (4 oz.) chopped green chiles, undrained
  • 1/4 cup red enchilada sauce
  • 2 cups shredded cooked chicken
  • 2 cups shredded pepper Jack cheese, divided
  •  WHEAT THINS Big Snacks

Instructions

  • Heat  oven to 350°F.
  • Mix  first 4 ingredients in medium bowl until blended. Stir in chicken and 1 cup shredded cheese.
  • Spread  onto bottom of 9-inch pie plate or 1-quart baking dish; top with remaining shredded cheese.
  • Bake  25 min. or until heated through. Serve with WHEAT THINS.

Recipe Tips

Make AheadDip can be mixed together ahead of time. Refrigerate up to 24 hours. Let stand at room temperature 30 min. before baking (uncovered) as directed.

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Nutrition Information

Makes 4 cups or 32 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

Nutrition per serving:

  • Calories 160 
  • Total fat 12 g
  • Saturated fat 4 g
  • Trans fatty acids 0.5 g
  • Cholesterol 25 mg
  • Sodium 220 mg
  • Carbohydrate 9 g
  • Dietary fiber 0 g
  • Sugars 2 g
  • Protein 5 g
  • Vitamin A 4 %DV
  • Vitamin C 2 %DV
  • Calcium 6 %DV
  • Iron 2 %DV

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