Ingredients
2 packages (8 ounces each) cream cheese, softened2 cups shredded cheddar cheese2 cups sour cream1-1/2 envelopes taco seasoning3 large eggs, lightly beaten1 can (4 ounces) chopped green chilies, drained2/3 cup salsaTortilla chips
Preparation
In a large bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet.
Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers.
