Chicken Enchilada Dip

By RogRot

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

Preparation

Step 1

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.
Beef could be used instead.