Chicken Enchilada Dip
Chicken enchilada dip can be made ahead and placed in a hot oven 20 minutes before you want to serve. The cheeses and enchilada sauce are a tasty combo!
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Cooking tools:
- Cast iron skillet
- Baking dish
- Oven
- Mixing bowl
- Spoon
- Measuring cup
- Can opener
Ingredients
- 2 Cups shredded chicken (I use breast meat)
- 1 10 ounce can enchilada sauce
- 1 Small can diced green chiles
- ½ Cup sour cream
- 1 Cup each shredded jack and sharp cheddar cheese
- 1 Small can sliced black olives
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