Chicken Enchilada Dip - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
2 cups shredded mexican cheese, divided
1 (7 ounce) can chopped green chilies, undrained
1 teaspoon garlic powder
1/4 teaspoon chili powder
1/2 lb boneless skinless chicken breast, cooked, finely chopped
tortilla chips, heavier the better

Preparation

PREHEAT oven to 350\u00b0F
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.
Sprinkle with remaining 1 cup shredded cheese.
BAKE 20 to 30 minutes or until dip is heated through, and cheese is melted and just slightly browned at edges.
Serve with tortilla chips.