Enchilada Dip

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1-1/2 cups KRAFT Mexican Style Shredded Cheese, 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
• thin wheat snack crackers

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

philadelphia cream cheese, shredded cheese, green chiles, garlic powder, chili powder, boneless skinless chicken breasts, thin wheat snack crackers

Taken from www.kraftrecipes.com/recipes/enchilada-dip-60280.aspx (may not work)