Instructions

• Preheat the oven to 400°F (200°C). Spray an 8×8-inch (or similar-sized) baking dish with nonstick spray.
• Combine the grated white cheddar and grated Monterey Jack; set aside about one-quarter of the total grated cheese for topping and use the remaining cheese in the dip.
• In the bowl of an electric mixer, add the softened cream cheese and the portion of shredded cheddar/Monterey Jack reserved for the dip. Beat on medium speed until smooth and creamy, stopping to scrape down the bowl as needed.
• Using a large spoon or spatula, fold in the cooked shredded chicken, smoked paprika, cumin, chili powder, onion powder, salt, and pepper until evenly combined.
• Stir in the minced garlic, the diced green chiles (with their juices), and the enchilada sauce until the mixture is uniform.
• Spread the dip mixture evenly into the prepared baking dish. Sprinkle the reserved grated cheese evenly over the top.
• Bake for 25 to 30 minutes, or until the cheese on top is golden and the dip is hot and bubbly in the center.
• Remove the dip from the oven and immediately top with the chopped butter lettuce, quartered grape tomatoes, chopped cilantro, and sliced green onions.
• Serve immediately with tortilla chips.