CHEESY CHICKEN TINGA DIP
1 tsp. canola oil
1/2 cup sliced white onion
1 clove garlic, finely chopped
3 ½ cups (about 1 lb.) shredded deli rotisserie chicken
1 package taco seasoning mix
1 (14.5 oz.) can fire roasted crushed tomatoes, undrained
1 (4.5 oz.) can chopped green chiles
2 cups Taco Bell Taco Night shredded cheese
1 cup Taco Bell Zesty Ranch shredded cheese
Sliced green onions, for garnish
Tortilla chips, for serving
Heat oven to 350°F. Lightly grease 8-inch square baking dish.
In a large nonstick skillet, heat oil over medium heat. Add onion and cook 4-6 minutes, stirring occasionally, until onion is tender. Add garlic and cook about 1 minute or until garlic is fragrant.
Stir in chicken, taco seasoning mix, tomatoes and green chiles until well coated. Heat to simmering. Cook uncovered 4-5 minutes, stirring frequently, until chicken is heated through.
Remove from heat. Stir in Taco Bell Taco Night shredded cheese. Pour mixture into baking dish. Sprinkle with Taco Bell Zesty Ranch shredded cheese.
Bake 20-25 minutes or until bubbly around edges and cheese is melted. Top with green onions and serve warm with chips.
*Per Serving: Calories 230, Total Fat 13g (Saturated 7g, Trans 0g), Cholesterol 75mg, Sodium 630mg, Total Carbohydrate 7g (Dietary Fiber 1g, Total Sugars 2g, Includes 0g Added Sugars), Protein 21g, Vitamin D 0%, Calcium 20%, Iron 6%, Potassium 6%