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Cheesy Chicken Tinga Dip

Thursday - June 7, 2018 11:06 am , Category : RECIPES

Ingredient:

1 tsp 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 tbsp sliced green onions
1 bag (11 oz) Food Should Taste Good cantina tortilla chips

Method:
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.
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