CHICKEN ENCHILADA DIP

 

 CHICKEN ENCHILADA DIP

is so easy to through together. using 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 . 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 then getting together with friends and family.I like using an iron skillet because it stays warm longer

 

    2 cups shredded cooked chicken breast
    1 can (10 oz)  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 10 inch iron skillet or 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.