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.
- 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.