2 c. shredded pepper Jack cheese
1 c. enchilada sauce
1 c. shredded rotisserie chicken
12 oz. cream cheese, softened
14 oz. can green chiles
1 tbsp. Taco Seasoning
4 flour tortillas
Tortilla chips, for serving
- Preheat oven to 350 degrees F. In a large bowl, combine pepper jack, enchilada sauce, rotisserie chicken, cream cheese, green chilis, and taco seasoning.
- Transfer dip to a cast-iron skillet and bake until warmed through and bubbly, 20 to 25 minutes.
- Meanwhile, make tortilla graves: Cut tortillas into grave shapes and place on a baking sheet. Bake until sturdy, 5 to 7 minutes.
- Top dip with shredded lettuce and insert graves. Serve with tortilla chips.