|EVERY FEW MINUTES|
|CHICKEN NACHO DIP|
4 large cans white chunk chicken breast, drained
1 package cream cheese
3/4 large container of sour cream
1/2 cup salsa
1 small bottle of Ortega Taco Sauce
1 (8 oz.) bag of shredded taco or Colby cheese
pinch of hot cayenne pepper and garlic powder (optional)
Preheat oven to 375°F.
Combine chicken, cream cheese, and sour cream in bowl. Spread mixture in an 8x12 inch baking pan. Sprinkle lightly with a pinch of hot pepper and garlic powder, if desired.
Pour salsa and Ortega sauce over chicken mixture and top with cheese.
Bake in oven until cheese is melted. Serve warm or cold with nacho chips.
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