Chicken Enchilada Dip

Name: Chicken Enchilada Dip
Prep time: 5 min
Total time: 30 min
Yield: 10 serving(s)
Cuisine: Mexican
Ingredients: 1 2 cups shredded cooked chicken breast; 2 1 can (10 oz) Old El Paso™ enchilada sauce; 3 1 can (4.5 oz) Old El Paso™ chopped green chiles; 4 1 cup shredded Monterey Jack cheese (4 oz); 5 1 cup shredded Cheddar cheese (4 oz); 6 Tortilla chips

Blogger Jessica Walker from Lil Miss Bossy shares a recipe to turn your favorite Mexican dinner into a cheesy dip! Watch out, it will go fast! By Betty Crocker Kitchens

5 Minutes Prep

30 Minutes Total

10 Servings

Ingredient List

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

Preparation

Heat oven to 350°F. Lightly oil 13x9-inch (3-quart) glass baking dish with cooking spray.
In 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.
Bake about 20 minutes or until bubbly around edges. Cool 5 minutes before serving with tortilla chips.