Beat cream cheese, 1 cup of the shredded cheese, chilies, garlic powder, and chili powder in small bowl with electric mixer on medium speed until well blended. Stir in chicken. Spread into 9-inch pie plate. Bake at 350 degrees F for 20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup shredded cheese; let stand 10 minutes. Serve as a dip with assorted crackers or chips. I like to eat with Sun Chips or Chicken In a Bisket crackers.
Mix the chicken, soup, sour cream, chilies, cheese, and salsa together. Tear up the corn tortillas and place them on the bottom of a 9x13 inch pan. Pour the mixture on top and bake at 350 degrees F for 40 minutes. Serve warm with tortilla chips.
By Robin from Washington, IA
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