Chicken Enchilada Dip
Prep time15 min
Total time40min
ServingsMakes 4 cups or 32 servings, 2 Tbsp. dip and 11 WHEAT THINS each.
Ingredients
- 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
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 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.
166666
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 160 |
| % 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 A | 4 %DV |
| Vitamin C | 2 %DV |
| Calcium | 6 %DV |
| Iron | 2 %DV |
