1 16-oz. jar salsa (mild, medium, or hot depending on taste)
4 boneless, skinless chicken breasts, cooked and cubed
1 8-oz. pkg. shredded Monterey Jack cheese
1 8-oz. pkg. jalapeño cheese, cubed
1 C. water
Instructions
Add all ingredients to a large pot, heat over low heat until cheeses melt. Stir in water for desired consistency (no more than 1 cup); heat until warmed through.
Originally Submitted
3/10/2009
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