Chicken Enchilada Dip

 


Ingredients

  • 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

  • Steps

1 Heat oven to 350°F. Lightly oil 13x9-inch (3-quart) glass baking dish with cooking spray.

    2 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.

    3 Bake about 20 minutes or until bubbly around edges. Cool 5 minutes before serving with tortilla chips.

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