• 4-6 chicken breasts, cooked and cut into chunks or cubes • 3/4 cup sour cream • 1 (19 ounce) can mild enchilada sauce (I use one 10 oz. can of mild and one 10 oz. can of hot) • 1 (15 ounce) jar mild salsa or 1 (15 ounce) jar salsa • 1 (8 ounce) can tomato sauce • 1 (2 1/4 ounce) can sliced black olives (optional) • 1/2 can chopped green chilies (mild) (optional) • 1/2 lb grated cheddar cheese • 1/2 lb grated monterey jack cheese (or substitute a Mexican cheese blend for both)

1. Combine all ingredients except cheese in a large saucepan and heat through over medium heat. 2. Place half the chicken mixture in an ungreased 9 x 12 pan, then half the cheese, then the rest of the chicken mixture, then rest of cheese. 3. Bake at 350 degrees for 30 minutes. 4. Serve over rice for a yummy dinner or with tortilla chips for dipping. 5. Dip will thicken as it cools.