Ingredients:
4 -6 chicken breasts, cooked and cut into chunks or cubes
3/4 cup sour cream
1 (19 ounce) cans mild enchilada sauce ( I use one 10 oz. can of mild and one 10 oz. can of hot)
1 (15 ounce) jars mild salsa or 1 (15 ounce) jars salsa
1 (8 ounce) cans tomato sauce
1 (2 1/4 ounce) cans sliced black olives (optional)
1/2 can chopped green chilies ( mild) (optional)
1/2 lb grated cheddar cheese
1/2 lb grated monterey jack cheese ( or substitute a Mexican cheese blend for both)
Directions:
Either poach chicken, or for extra flavor, cut it in cubes and cook it in a little oil; season w/cumin, black pepper, chili powder and some minced garlic.
Combine all ingredients except cheese in a large saucepan and heat through over medium heat.
Place half the chicken mixture in an ungreased 9 x 12 pan, then half the cheese, then the rest of the chicken mixture, then rest of cheese.
Bake at 350 degrees for 30 minutes.
Serve over rice for a yummy dinner or with tortilla chips for dipping.
Dip will thicken as it cools.
Servings: 8-10
Time preparation: 15 min.
Time total: 45 min.