Instructions

• Preheat the oven to 350°F. Spray a baking dish with nonstick spray and set it aside.
• In a large bowl combine: 1 lb cooked and shredded chicken, 18-oz cream cheese (softened), 1 cup sour cream, 1/4 cup green chile enchilada sauce, the 17-ounce can chopped green chiles, 1 ounce taco seasoning, 1/4 cup fresh cilantro (chopped), and 1/4 cup chopped green onions. Stir until the mixture is evenly combined (it’s okay if it is not completely smooth).
• Add the 8 ounces shredded Mexican blend cheese, keeping 1/4 cup of that cheese aside to top the dip; stir the remaining cheese into the mixture until evenly distributed.
• If using any optional add-ins (1 small onion, diced; 1/4 cup jalapeños, diced; 1/2 cup white beans, drained and rinsed), fold them into the mixture now.
• Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the reserved 1/4 cup shredded Mexican blend cheese evenly over the top.
• Bake uncovered for 20–25 minutes, or until the dip is hot and bubbly.
• Remove from the oven, let cool slightly, and serve warm with chips.