4white corn tortillaschopped very small, about ½" in size
1½lbscooked chickenchopped small, about 2½-3 cups
1½cupsgreen chile enchilada saucestore bought or homemade
½cupsour cream
1½cupsshredded Mexican cheese blenddivided
Instructions
In a large skillet, heat the oil over medium-high heat. Add the onions, garlic, peppers, salt, pepper, cumin, and cayenne. Saute until almost tender, about 5 minutes.
While the vegetables are cooking, slice the tortillas into thin 1/2" strips and then chop the strips into 1/2" squares. Add the green chile and the tortillas to the skillet and stir to mix throughout. Return to a simmer.
Add the chicken, the green chile sauce, and the sour cream. Reduce the heat to medium and stir until the sour cream has melted into the sauce. Stir in 1 cup of cheese and stir again to melt.
Top with the remaining cheese and cover with a lid. Remove from the heat and keep covered for 5 minutes, until the cheese has melted. Serve with tortilla chips.
Notes
FREEZER MEAL: I like to double this recipe and freeze half of the dip for another meal. When it has cooled completely, cover with foil or a lid and freeze. A day or two before you plan to eat this, take it out of the freezer and place it in the fridge. Once thawed, bake at 350°F for 20-30 minutes until melted and bubbling.