Ingredients

* 1 (4-oz) can Old El Paso Whole Green Chilies
* 1 medium onion
* 2 Tbsp butter
* 1/2 cup sliced ripe olives
* 1 (10-oz) can Old El Paso Mild or Hot Enchilada Sauce
* 1/2 cup whipping cream
* 2 (3-oz) pkg Cream cheese, diced
* 2 cups (8-oz) shredded Monterey Jack cheese
* Tortilla Chips for dipping!

Directions

1. Cut chilies into 1 – x 1/2 inch strips.
2. Cut onion in half from root end to stem end; cut crosswise into thin strips.
3. Melt butter in a large skillet over medium-high heat; add chilies and onion slices, and sautee 5 minutes or until onion is tender.
4. Add olives, enchilada sauce, and cream; bring just to a boil.
5. Reduce heat, and simmer 5 minutes, stirring occasionally, or until sauce is thickened.
6. Stir in Cream cheese until melted.
7. Add Monterey Jack cheese; cook, stirring constantly, until melted.
8. Pour into a chafing dish, and keep warm.
9. Serve with Tortilla chips and Enjoy!