Chicken Enchilada Dip Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 -6 chicken breasts, cooked and cut into chunks or cubes
• 3/4 cup sour cream
• 1 (19 ounce) can mild enchilada sauce (i use one 10 oz. can of mild and one 10 oz. can of hot)
• 1 (15 ounce) jar mild salsa or 1 (15 ounce) jar salsa
• 1 (8 ounce) can tomato sauce
• 1 (2 1/4 ounce) can sliced black olives (optional)
• 1/2 can chopped green chili (mild) (optional)
• 1/2 lb grated cheddar cheese
• 1/2 lb grated monterey jack cheese (or substitute a mexican cheese blend for both)

Recipe

• 1 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.
• 2 combine all ingredients except cheese in a large saucepan and heat through over medium heat.
• 3 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.
• 4 bake at 350 degrees for 30 minutes.
• 5 serve over rice for a yummy dinner or with tortilla chips for dipping.
• 6 dip will thicken as it cools.