Ingredients
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
1
cup sour cream
1
tablespoon lime juice
1/4
teaspoon chili powder
12
jalapeño slices (from a jar), finely chopped
1
can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup or Southwestern-Style chicken soup
1
can (14.5 oz) Muir Glen™ organic diced tomatoes with basil and garlic, well drained
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (8 oz) cream cheese, softened
1
package (1 oz) Old El Paso™ taco seasoning mix
1
bag (13 1/2 oz) tortilla chips
Preparation
Heat oven to 350°F. In large bowl, beat all ingredients except chips with electric mixer on low speed until well blended. Pour into 13x9-inch (3-quart) glass baking dish.
Bake 30 to 40 minutes or just until bubbly around edges. Let stand 10 minutes; stir before serving, if desired. Serve with tortilla chips. Store in refrigerator.
