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Enchilada Dip
Enchilada Dip

Enchilada Dip

1 Review(s)
Cook Minutes 40 Min
Prep : 10 Min Cook: 30 Min
Here's everything you love about cheesy, chili-spiked chicken enchiladas, all in one tasty dip!
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1-1/2 cups Cracker Barrel Shredded Tex Mex Cheese, divided
1 can (127 mL) chopped green chilies, undrained
1 tsp. garlic powder
1/4 tsp. chili powder
1/2 lb. (225 g) boneless skinless chicken breasts, cooked, finely chopped
64 thin wheat snack crackers
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Beat cream cheese, 1 cup shredded cheese, chilies and seasonings in small bowl with mixer until blended. Stir in chicken.
Step 3
Spread onto bottom of 9-inch pie plate.
Step 4
Bake 20 to 30 min. or until heated through. Sprinkle with remaining shredded cheese; let stand 10 min.
Step 5
Serve with crackers.
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Special Extra
Garnish with chopped tomatoes and green peppers just before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
130
Calories From Fat
0
% Daily Value
Total fat 9 g
14 %
Saturated fat 5 g
25 %
Cholesterol 35 mg
Sodium 210 mg
9 %
Total carbohydrate 6 g
2 %
Dietary fibre 0 g
0 %
Sugars 1 g
Protein 7 g
Vitamin A
8 %
Vitamin C
4 %
Calcium
8 %
Iron
4 %
Servings
16 servings, 2 Tbsp. dip (30 mL) and 4 crackers (8 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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