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5 minutes
25 minutes
- 2 cups shredded cooked chicken
- 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
- 1 can (4 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
- Preheat your oven to 375°F and lightly grease a 10-inch round baking dish or an 8-inch (2-quart) square baking dish.
- Combine chicken, enchilada sauce, chiles, cream cheese, and 3/4 cup of cheese in a large bowl until fully blended. Transfer the mixture to a baking dish and top with the remaining 1/4 cup of cheese before baking.
- Bake for approximately 20 minutes until bubbling and golden. Top with fresh cilantro and green onions. Enjoy with your choice of chips or warm tortillas for dipping.
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