Ingredients
- 1 large chicken breast, cooked and shredded (or use rotisserie)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon oregano
- 8 ounces Velveeta cheese, cubed
- 6 ounces pepper jack cheese
- 8 ounces cream cheese
- 1 large jalapeño, chopped and seeded (for less spice)
- 1/4 cup chopped cilantro
- 1/2 cup red onion, chopped
- 14 ounces diced tomatoes with chilis
- 6 ounces evaporated milk
- Tortilla chips, for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, toss the shredded chicken with salt, pepper, garlic, paprika, and oregano.
- In a 13×9-inch baking dish, add Velveeta, pepper jack, cream cheese, seasoned chicken, jalapeño, cilantro, red onion, and diced tomatoes.
- Drizzle the evaporated milk evenly over the top.
- Bake uncovered for 25–30 minutes, or until the cheeses are melted and bubbly.
- Stir everything together until well combined.
- Serve warm with tortilla chips.
Notes
- Use rotisserie chicken for a quick shortcut.
- Adjust jalapeño quantity to control spice level.
- Can be kept warm in a slow cooker for parties.
- Leftovers reheat well in the microwave or oven.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 65mg
