- Servings: 6-8
|1||(16 Oz.) Container Sour Cream|
|6 oz||Blue Cheese, crumbled|
|3 stalks||Celery, very finely chopped|
|1 cup||Wing Sauce or Hot Sauce*|
|3 cups||Shredded Rotisserie Chicken, from one whole chicken|
|Bag (13 â– 16 Oz.) White Tortilla Chips|
|1 pkg||(8 Oz.) Shredded Monterey Jack Cheese|
Preheat oven to 450 degrees F. In a medium bowl, whisk sour cream and blue cheese. Add celery; stir to combine. Cover and refrigerate. In large saucepan over medium-low heat, bring wing sauce and butter to a gentle simmer. Add chicken; heat through.
Spread tortilla chips on rimmed baking sheet or large shallow baking dish. Top tortilla chips with chicken mixture and shredded cheese. Bake 8 Â– 10 minutes or until cheese is melted.
Serve immediately with a bowl of the sour cream mixture on the side.
* * I used Frank's RedHot Buffalo Wings Sauce