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Chicken Enchilada Dip

Prep time

15 min

Total time

40 min

Servings

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

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    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
Preparation
  • 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.

166666

Nutrition Information

Nutrition per serving:

  • Calories

    160

  • Total Fat

    12g

  •    Saturated Fat

    4g

  • Cholesterol

    25mg

  • Sodium

    220mg

  • Total Carbohydrate

    9g

  •    Dietary Fiber

    0g

  •    Total Sugars

    2g

  •       Includes Added Sugars

    n/a

  • Protein

    5g

  • Vitamin A

    4%DV

  • Vitamin C

    2%DV

  • Vitamin D

    n/a

  • Calcium

    6%DV

  • Iron

    2%DV

  • Potassium

    n/a

    • n/a indicates that data is not available

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