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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is spicy and warm! We really like it around here! Try it, I think you'll like it, too!! Ingredients:
1 (4-oz) can old el paso whole green chilies |
1 medium onion |
2 tbsp butter |
1/2 cup sliced ripe olives |
1 (10-oz) can old el paso mild or hot enchilada sauce |
1/2 cup whipping cream |
2 (3-oz) pkg cream cheese, diced |
2 cups (8-oz) shredded monterey jack cheese |
tortilla chips for dipping |
Directions:
1. Cut chilies into 1 - x 1/2 inch strips.
2. Cut onion in half from root end to stem end; cut crosswise into thin strips.
3. Melt butter in a large skillet over medium-high heat; add chilies and onion slices, and sautee 5 minutes or until onion is tender.
4. Add olives, enchilada sauce, and cream; bring just to a boil.
5. Reduce heat, and simmer 5 minutes, stirring occasionally, or until sauce is thickened.
6. Stir in Cream cheese until melted.
7. Add Monterey Jack cheese; cook, stirring constantly, until melted.
8. Pour into a chafing dish, and keep warm.
9. Serve with Tortilla chips and Enjoy!
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