White Chicken Enchilada Dip

• Gluten free

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 Cilantro leaves and sliced green onions
  • 1 can Old El Paso™ chopped green chiles

• Dairy

  • 1 package Cream cheese
  • 1 cup Mexican cheese blend

• Prepared

  • 1 can Old El Paso™ mild green chile enchilada sauce

Found on bettycrocker.com

Description

Ingredients

• 2 cups shredded cooked chicken
• 1 can (10 oz) Old El Paso™ mild green chile enchilada sauce
• 1 can (4.5 oz) Old El Paso™ chopped green chiles
• 1 package (8 oz) cream cheese, softened
• 1 cup shredded Mexican cheese blend (4 oz)
• Cilantro leaves and sliced green onions, if desired

Directions

• 1 Heat oven to 375°F. Lightly grease 10-inch round baking dish or 8-inch (2-quart) square baking dish.
• 2 In large bowl, mix chicken, enchilada sauce, chiles, cream cheese and 3/4 cup of the cheese until well mixed. Spread in baking dish. Sprinkle with remaining 1/4 cup cheese.
• 3 Bake about 20 minutes or until bubbling and golden. Garnish with cilantro and green onions. Serve with chips or warm tortillas as desired for scooping.

Nutrition