Cheesy Chicken Enchilada Dip
1 medium onion, chopped
1 tablespoon butter
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 cup shredded cooked chicken breast
1-2 teaspoons hot sauce, optional
1 package (8 ounces) Crystal Farms Cream Cheese, cut into small cubes
1 cup (4 ounces) shredded Cedar Grove Monterey Jack cheese, divided
1 cup (4 ounces) shredded Hook's Mild Cheddar cheese , divided
Chopped green onions
Sauté onion in butter in a large, well-seasoned, cast-iron skillet or a large, oven-proof skillet over medium heat until crisp-tender, about 5 minutes. Reduce heat; stir in enchilada sauce, green chilies, chicken and hot sauce if desired. Bring to a gentle boil. Reduce heat; simmer until sauce mixture is reduced by half, stirring constantly. Remove from heat. Whisk in cream cheese until melted. Add 3/4 cup each monterey jack and cheddar; stir to combine. Sprinkle with remaining cheeses.
Broil 1-2 minutes or until the cheeses are melted (watch carefully). Garnish with sour cream and green onions. Serve with tortilla chips.