Makes 8 to 10 servings
16 oz. Gordo’s Cheese Dip, any variety
1 1/2 cups shredded rotisserie chicken meat
4 oz. cream cheese, softened
1/4 cup red enchilada sauce
1 (4.5 oz) can green chiles
1 teaspoon chile powder, plus more for garnish, optional
tortilla chips for dipping, as needed
1/4 cup pickled jalapeños, for topping, if desired
Directions:
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, combine Gordo’s Cheese Dip, chicken, cream cheese, enchilada sauce, green chiles and chile powder.
Move into a 1 to 1.5-quart baking dish.
Bake until bubbling, about 25 minutes; remove from oven and let cool 5 minutes.
Serve with tortilla chips and topped with jalapeños and chile power, if desired.
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