Ingredients
Directions
Instructions 1. Preheat oven to 350. 2. In a bowl, combine shredded chicken, wing sauce and blue cheese dressing. Set aside. 3. Melt butter in a saucepan, over medium heat, then stir in flour. Cook 1 minute, constantly stirring. Slowly add in milk, continuing to stir. Cook over medium/low heat until mixture just begins to thicken. Remove from heat and stir in 1 Cup of Lucerne Mexican blend cheese and 1 cup of Lucerne Monterrey Jack Cheese until cheese is well mixed in. 4. Place a layer of Snack Artist tortilla chips on a baking sheet. Sprinkle red onions over chips. Place the chicken sauce mixture over the chips and drizzle the cheese sauce over everything. Sprinkle remaining 1 C shredded Mexican blend cheese over everything. 5. Bake 8-10 minutes until cheese is melted. 6. Top with chopped green onions and serve immediately.