Enchilada Dip

• 8 ounces, weight Cream Cheese, Softened
• 1- 1/2 cup Mexican Style Shredded Sheese
• 4- 1/2 ounces, weight Can Chopped Green Chilies, Undrained
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Chili Powder
• 3 Tablespoons Mayonnaise
• 1/2 pounds Cooked, Shredded Chicken Breast
• 1 whole Finely Diced Tomato

1. Mix cream cheese, 1 cup shredded cheese, chilies, seasonings and mayonaise together.
2. Mix in cooked chicken.
3. Bake in a 9-inch pie plate for 30 minutes at 350 degrees.
4. When taken out of the oven, sprinkle with remaining cheese and diced tomatoes.
5. Serve with Wheat Thins.

weight cream cheese, sheese, green chilies, garlic, chili powder, mayonnaise, chicken, tomato

Taken from tastykitchen.com/recipes/appetizers-and-snacks/enchilada-dip/ (may not work)