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Peggy's Enchilada con Queso Dip

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Shades of Mexico
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Peggy's Enchilada con Queso Dip

One 4-ounce can whole green chiles
1 onion
2 tablespoons butter
1/2 cup sliced ripe olives
1 can enchilada sauce (mild or hot)
1/2 cup heavy cream
6 ounces cream cheese
2 cups (8 ounces) Monterey Jack, shredded

Cut chiles into 1-by-1 1/2-inch strips. Cut onion in half from root
end to stem end. Cut crosswise into thin strips.
In a large skillet melt butter over medium high heat. Add chiles
and onion and sauté 5 minutes. Add olives, enchilada sauce and
cream. Bring to a boil. Reduce heat and simmer 5 minutes,
stirring occasionally, or until the sauce is thickened. Stir in the
diced cream cheese until it is melted. Add the Monterey Jack
cheese.  Cook, stirring occasionally, until cheese is melted.
Serve in chafing dish with tortilla chips for dipping.
 

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