INSTRUCTIONS:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

2. Cook the Chicken

• Heat oil in a large saucepan or Dutch oven over medium-high heat. Add Chicken and brown on all sides.

2. Sauté the Onions

• Add half the sliced or chopped onions and cook for 3-4 minutes until softened and translucent.

3. Add the Tinga Sauce to Chicken

• Pour the 10oz can of Chida Awesome Comida Tinga cooking sauce and water (or chicken broth) into the skillet with the onions. Stir well to combine. Cover with lid.

• Reduce heat to low, and simmer for 1.5 to 2 hours until chicken is tender.

• Remove lid, add remaining onions and simmer for another 15-30 minutes or until sauce reduces to half

• Remove Chicken, let rest and then shred and place in a bowl

4. Mix the Cheesy Base:

• In a separate mixing bowl, combine the softened cream cheese, 1 1/2 cup of cheddar cheese, Monterey Jack cheese, and sour cream. Mix until smooth and creamy.

5. Combine Chicken Tinga with Cheese Mixture:

• Add the Tinga chicken mixture into the cheesy base and stir everything together until well combined.

6. Assemble the Dip:

• Transfer the mixture to a greased baking dish (an 8x8-inch dish works well).

• Sprinkle the remaining cheddar cheese on top for that golden cheesy finish.

7. Bake the Dip:

• Bake the dip in the preheated oven for about 20-25 minutes, or until it’s bubbly and the cheese is melted and slightly golden on top.

8. Garnish and Serve:

• Once out of the oven, let the dip cool slightly.

• Garnish with fresh chopped cilantro for a pop of color and flavor.

• Serve with tortilla chips, pita chips, or fresh veggies like carrot sticks or celery.