CHICKEN ENCHILADA DIP is so easy to through together. I can buy a rotisserie chicken from any supermarket.I buy them when they are sold for 1/2 off.Take the meat off the bone and freeze. I like to pick up things to have on hand so when unexpected gust stops by for a Holiday greeting. Just toss the chicken the microwave to thaw, put the other ingredients in the bowl. in no time at all, you are emerging from the kitchen with a tasty snack to go with cocktails.Nothing says Happy Holidays then getting together with friends and family.
CHICKEN ENCHILADA DIP
- 2 cups shredded cooked chicken breast
- 1 can (10 oz) Old El Paso™ enchilada sauce
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 cup shredded Monterey Jack cheese (4 oz)
- 1 cup shredded Cheddar cheese (4 oz)
- Tortilla chips
1 Heat oven to 350°F. Lightly oil 13×9-inch (3-quart) glass baking dish with cooking spray.
2 In a large bowl, combine shredded chicken, enchilada sauce, chiles,
1/2 cup of Monterey Jack cheese and
1/2 cup of the Cheddar cheese. Pour into baking dish. Top with remaining cheeses.
3 Bake about 20 minutes or until bubbly around edges. Cool 5 minutes before serving with tortilla chips.