chili's chicken con queso

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Ingredients [?] Add all ingredients to Shopping List

  •   116x10 Deep dish casserole dish.
  •   2 Packegs of philadelphia creme cheese
  •   1 Brick of Extra sharp cheddar cheese
  •   2 Large bags of Mexican 3 Cheese,sherdded
  •   2 Packegs of enchalada sauce mix
  •   1 Large Yellow Onion (chopped)
  •   3 Bundles of green onions
  •   3lbs. Chicken Breast(boneless)
  •   1-Large can sliced black olives
  •   4-7 oz Cans of Fire Roasted Green Chili's

Instructions

  1. Cook chicken on grill, add seasoning, salt, pepper, garlic salt, red pepper seasoning

    Remove from grill,slice into strips,Put into fry pan and add enchalada seasoning mix per instrucations

    Spray casserole dish with Pam or coat with butter or margrine

    Wash green chili's and remove any seeds

    Add layer of green chili's evenly to bottom of casserole dish

    Add layer of Chicken breast

    Add layer of chopped onions,chives,olives

    Add slices of creeme cheese spread evenly

    Add layer of mex 3 cheese

    Add another layer of green chili's

    Add another layer of chicken breast

    Add chopped onion,olives.chives.

    Add another layer of Mex 3 cheese

    Place thick layer of sliced extra sharp cheddar cheese

    Salt Pepper and add a few olives and green chili's for garnish to top

    Pre-Heat oven to 350 degrees and cook for approxamatly 1 Hour or untill cheese has browned and is bubbling

    ENJOY !!!!

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Ronaldo Mendez

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Location: CLEVELAND, OH
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I had this easy everyday cooking recipe 10 years ago, everyone loves this chili..It's really delicious..
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"'This few-ingredient dish is a sure favorite no matter what the main course may be,' assures JoAnne Palmer from Mechanicsville, Maryland. Spicy Mexican cheese dip from the snack aisle creates a zippy coating for spiral pasta."
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"Marilyn Waltz combines chili sauce with plenty of garlic and basil to flavor these moist chicken thighs. 'We enjoy this tender grilled chicken not just in summertime, but throughout the year,' notes the Idyllwild, California cook."
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"I invented this recipe for a quick dinner. I only marinated the chicken for one hour, but I am sure if you marinate longer, it would taste even better."
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