Chicken Enchilada Dip

Name: Chicken Enchilada Dip
Prep time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 pkg. brick cream cheese, softened; 1 cup mayonnaise; 1 can chopped green chiles, undrained; ¼ cup red enchilada sauce; 2 cups chicken; 2 cups pepper Jack cheese, divided; WHEAT THINS Big Snacks

This cheesy dip is a great addition to any Mexican fiesta! Creamy enchiladas are flavored with chicken and green chilies in this easy to make appetizer idea.

Prep time:

0 min

Total time:

0 min

Servings:

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

Ingredient list

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

Directions

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 factsNutrition information

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