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Chili con Queso y Pollo
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An irresistible Southwest dish that's so easy to make.
|2 tablespoons butter|
|1 tomato, diced|
|1 tablespoon onion, chopped|
|1 clove garlic, minced|
|1 lb. cheddar or other similar cheese, shredded|
|8 oz. sour cream|
|2 chicken breast halves, skinless, boneless,cooked and shredded|
|4 oz. canned green chiles, chopped|
|2 tablespoons salsa, hot or mild|
|1/4 teaspoon seasoned salt|
|1/4 teaspoon oregano, dried|
- Heat the butter in a skillet over medium heat until melted and stir in the tomato, onion, and garlic.
- Cook until the tomato has released its juice and the juice has become thick and syrupy, about 10 minutes.
- Mix in the cheese and stir until melted and smooth.
- Stir in the sour cream, shredded chicken, green chiles, salsa, seasoned salt, and oregano until thoroughly mixed, and cook until hot but not simmering, about 5 minutes, stirring constantly. Serve hot.
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