Chicken Enchilada Dip
 
Ingredients
  • 16 ounces green chile enchilada sauce
  • 3 cups shredded rotisserie chicken
  • 3 cups cheese (I used combo of monterey jack, mozzarella and manchego)
  • 3 tablespoons sour cream
  • ¼ cup fresh cilantro leaves, roughly chopped
  • jalapeño slices for garnish
Instructions
  1. Preheat oven to 375°F. Pour some sauce into cast-iron skillet.
  2. Top with 1 cup of the chicken, 1 cup cheese.
  3. Repeat layers 2 times.
  4. Bake about 25 minutes,
  5. Serve with sour cream, jalapeño slices, and cilantro.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/chicken-enchilada-dip/