Cheesy Chicken Tinga Dip

Prep: 25 min Total: 50 min Servings: 10


1 teaspoon canola oil

1/2cup sliced white onion

1 clove garlic, finely chopped

3 1/2cups (about 1 lb) shredded deli rotisserie chicken

1 package (0.85 oz) Old El Paso™ taco seasoning mix

1/4 cup water

1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes,undrained

1 can (4.5 oz) Old El Paso™ chopped green chiles

2 cups shredded pepper Jack cheese (8 oz)

1 cup shredded Cheddar cheese (4 oz)

3 tablespoons sliced green onions

1 bag (11 oz) Food Should Taste Good™ cantina tortilla chips


  • 1 Heat oven to 350°F. Lightly grease 8-inch square (2-quart) baking dish.
  • 2 In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until onion is tender. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in chicken, taco seasoning mix, water, tomatoes and green chiles until well coated. Heat to simmering; cook uncovered 4 to 5 minutes, stirring frequently, until chicken is heated through.
  • 3 Remove from heat; stir in pepper Jack cheese. Pour mixture into baking dish. Sprinkle with Cheddar cheese.
  • 4 Bake 20 to 25 minutes or until bubbly around edges and cheese is melted. Top with green onions; serve with chips.

Expert Tips

  • Leftover dip makes a great filling for tacos, enchiladas or over rice.
  • Get all the flavor of slow-cooked chicken tinga in this simple recipe using rotisserie chicken and fire roasted tomatoes.

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