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Cheesy Chicken Tinga Dip Recipe
Ingredients
- 1 teaspoon canola oil
- 1/2 cup sliced white onion
- 1 clove garlic, finely chopped
- 3 1/2 cups (about 1 lb) shredded deli rotisserie chicken
- 1 package (0.85 oz) Old El Paso™ taco seasoning mix chicken
- 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
| PREP TIME 25m |
COOK TIME 25m |
TOTAL TIME 50m |
YIELD 10 servings |
|---|
Instructions
- Heat oven to 350°F. Lightly grease 8-inch square (2-quart) baking dish.
- 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.
- Remove from heat; stir in pepper Jack cheese. Pour mixture into baking dish. Sprinkle with Cheddar cheese.
- Bake 20 to 25 minutes or until bubbly around edges and cheese is melted. Top with green onions; serve with chips.
A recipe from table spoon
2018-10-22
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