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
Preparation
Heat oven to 375°F. Lightly grease 10-inch round baking dish or 8-inch (2-quart) square baking dish.
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.
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.
