Ingredients
1
loaf (16 oz. box) VELVEETA™ Original Cheese, cut into 1-inch cubes (3 cups)
1
cup Old El Paso™ Thick ’n Chunky salsa
1/4
cup barbecue sauce
2
tablespoons chopped green onions (2 medium)
2
packages (6 oz each) refrigerated cooked southwestern-seasoned chicken breast strips, cut into bite-size pieces
10
oz gold tortilla chips (extra thick)
3
medium plum (Roma) tomatoes, chopped (about 1 cup)
3
cups shredded lettuce
1/2
cup sour cream
Preparation
In 2 1/2-quart microwavable bowl, microwave cheese, salsa and barbecue sauce on High 6 to 9 minutes, stirring every 3 minutes, until cheese is melted. Stir in onions. Spoon cheese mixture into 1- to 1 1/2-quart slow cooker; set on Low heat setting to keep warm.
Heat chicken as directed on package.
To serve, have guests place chips on individual plates; spoon cheese mixture over chips and top with warm chicken, tomatoes, lettuce and sour cream.
