Chicken Enchilada Dip

By jenlin

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

Details

Servings 10
Preparation time 5mins
Cooking time 30mins
Adapted from bettycrocker.com

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.