• 1 cup On The Border^® Salsa, drained of liquid
• 1 bag On The Border^® Tortilla Chips
• 1 – 5oz can evaporated milk
• 1 - 13oz bowl On The Border^® Monterey White Queso
• 4oz chopped green chilies, drained of liquid
• 1 can On The Border^® Southwest Chicken Chowder Soup
• 2 cups diced cooked chicken

Combine salsa, milk, chilies, soup, cheese and chicken in saucepan. Heat until cheese is melted. Fill 8x8 pan with On The Border^® Tortilla Chips. Pour sauce over chips and place in 350º oven until bubbly. Serve with additional On The Border^® Tortilla Chips. Serves 4