Cheesy Chicken Tinga Dip

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)  taco seasoning mix chicken

1/4

cup water

1

can (14.5 oz)  organic fire roasted crushed tomatoes, undrained

1

can (4.5 oz)  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)  tortilla chips

Steps

• 1

  Heat oven to 350°F. Lightly grease 8-inch square (2-quart) baking dish.
• 2

  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.
• 3

  Remove from heat; stir in pepper Jack cheese. Pour mixture into baking dish. Sprinkle with Cheddar cheese.
• 4

  Bake 20 to 25 minutes or until bubbly around edges and cheese is melted. Top with green onions; serve with chips.