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MEXICAN CHICKEN DIP
1/2 cup Monterey Jack cheese, shredded 1/2 cup cheddar cheese, shredded 1/2 cup salsa 2 chicken breasts, cooked and cubed 1 small onion chopped 1 cup condensed cream of chicken soup 1/2 cup sour cream 4 ounces canned green chiles, drained
Microwave cheeses, salsa, chicken, soup, and onion on high for 5 minutes.
Stir in sour cream and chiles just before serving.
Serve with tortilla chips
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