Enchilada Dip

59  Ratings
  • 10 min prep
  • 40 min total
  • Makes 16 servings, 2 Tbsp. dip and 16 pieces.


Enchilada Dip Recipe

Ingredients

  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1-1/2 cups shredded Mexican cheese blend, divided
  • 1 can (7 oz.) chopped green chiles, undrained
  • 1 tsp. garlic powder
  • 1/4 tsp. chili powder
  • 1/2 lb. boneless skinless chicken breasts, cooked, finely chopped
  •  WHEAT THINS Original Snacks

Instructions

  • Preheat  oven to 350°F. Beat cream cheese, 1 cup of the shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended. Stir in chicken.
  • Spread  into 9-inch pie plate.
  • Bake  20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup shredded cheese; let stand 10 minutes. Serve as a dip with WHEAT THINS.

Recipe Tips

Special ExtraGarnish with chopped tomatoes and green peppers just before serving.

60280

Nutrition Information

Makes 16 servings, 2 Tbsp. dip and 16 pieces.

Nutrition per serving:

    • Calories 260 
    • Total fat 14 g
    • Saturated fat 6 g
    • Cholesterol 35 mg
    • Sodium 450 mg
    • Carbohydrate 22 g
    • Dietary fiber 1 g
    • Total sugars 4 g
    •     Includes added sugars n/a
    • Protein 9 g
    • Vitamin A 6 %DV
    • Vitamin C 8 %DV
    • Vitamin D n/a
    • Calcium 10 %DV
    • Iron 8 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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