Beat cream cheese, 1 c of the shredded cheese, chiles and seasonings in small bowl with electric mixer. Stir in chicken. Spread into 9 inch pie plate. Bake at 350 for 20 to 30 minutes or until dip is lightly browned and heated through. Top with remaining 1/2 c cheese, let stand 10 minutes. Serve as a dip with chips or crackers.
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