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Chicken Enchilada Dip

Chicken Enchilada Dip

Prep time15 min
Total time40min
ServingsMakes 4 cups or 32 servings, 2 Tbsp. dip and 11 WHEAT THINS each.
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1 cup mayonnaise
  • 1 can (4 oz.) chopped green chiles, undrained
  • ¼ cup red enchilada sauce
  • 2 cups shredded cooked chicken
  • 2 cups shredded pepper Jack cheese, divided
  • WHEAT THINS Big Snacks
  • 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 Ahead
    Dip can be mixed together ahead of time. Refrigerate up to 24 hours. Let stand at room temperature 30 min. before baking (uncovered) as directed.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 12g 
   Saturated fat 4g 
   Trans fatty acids 0.5g 
Cholesterol 25mg 
Sodium 220mg 
Carbohydrate 9g 
   Dietary fiber 0g 
   Total sugars 2g 
Protein 5g 
Vitamin A4 %DV
Vitamin C2 %DV
Calcium6 %DV
Iron2 %DV

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