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Enchilada Dip Recipe

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This recipe for Enchilada Dip, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Betsy Stine

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (8 oz.) cream cheese, softened
1 1/2 cups Mexican style shredded cheese, divided
1 can (7 oz.) chopped green chilies, undrained
1 tsp garlic powder
1/4 tsp. chili powder
1/2 lb (8 oz.) boneless chicken breast, cooked, finely chopped
Wheat thins

Directions:
Directions:
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 at 350 degrees for 20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 10 minutes and serve as a dip with crackers.

Number Of Servings:
Number Of Servings:
16

 

 

 

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