Enchilada Dip

Ingredients

• 7 oz chiles green undrained chopped canned
• 0.3 tsp chili powder 
• 8 oz philadelphia cream cheese softened
• 1 tsp garlic powder 
• 1.5 cups cheese shredded mexican style divided kraft
• 0.5 lb chicken breasts boneless skinless cooked finely chopped
• 40 servings wheat snack crackers thin

Equipment

• bowl
• oven
• hand mixer

Directions

1. Preheat oven to 350F. 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.
2. Spread into 9-inch pie plate.
3. Bake 20 to 30 minutes or until dip is lightly browned and heated through.
4. Sprinkle with remaining 1/2 cup shredded cheese; let stand 10 minutes.
5. Serve as a dip with crackers.