4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup chopped tomato es
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat oven to 350ºF.
Cook onions in medium skillet sprayed with cooking spray on medium heat 5 to 7 min. or until tender, stirring frequently. Remove from heat.
Add chicken, chipotle sauce and bouillon; mix well. Stir in cream cheese and 1/2 cup shredded cheese.
Spoon into 9-inch pie plate sprayed with cooking spray; top with remaining shredded cheese.
Bake 10 min. or until heated through.
Top with remaining ingredients.
Keeping it Safe
Keep cold foods in the refrigerator or freezer until you're ready to go, then pack the cooler just before leaving. Always use plenty of ice packs and fill your cooler with food, since a full cooler will maintain its cold temperature longer than one that's partially filled. Cooked foods should be prepared before leaving home, cooled completely and transported cold. If you need to bring a warm dish, wrap the container in foil or a heavy towel and place it in an insulated carrier.
Hot spreads and dips can be assembled in advance, covered and refrigerated. Bake them just before guests arrive so they're hot and fresh. Increase the baking time by 5 min. or so to make sure the cold spread is thoroughly heated.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.