Cheesy chicken enchilada dip

Let's make it

Step 1
Preheat oven to 350°. In medium saucepan, cook enchilada sauce and cream cheese over medium heat 3 minutes or until smooth, whisking constantly; remove from heat. Whisk in sour cream and lime juice; fold in tomatoes, 1 cup Cheddar cheese and chicken. Makes about 6 cups.
Step 2
Transfer chicken mixture to 2-quart baking dish. Bake dip 25 minutes or until edges are bubbly; sprinkle with remaining 1 cup Cheddar cheese and broil 5 minutes or until golden brown. Sprinkle with cilantro; serve with tortilla chips.

Nutrition Info

Approximate nutritional values per serving: 422 Calories, 27g Fat (13g Saturated), 86mg Cholesterol, 674mg Sodium, 24g Carbohydrates, 0g Fiber, 2g Sugars, 18g Protein

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