1/2 cup sour cream
1 tablespoon Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
2 cups chopped deli rotisserie chicken
1 cup frozen whole kernel sweet corn, thawed
2 cans (4.5 oz each) Old El Paso™ green chiles
1 1/2 cups shredded Mexican cheese blend (6 oz)
Chopped fresh cilantro leaves, if desired
Tortilla chips, if desired
Heat oven to 375°F. Spray 10-inch ovenproof stainless steel skillet with cooking spray. In medium bowl, mix cream cheese, sour cream and taco seasoning mix. Add chicken, sweet corn, green chiles and 1 cup of the Mexican cheese blend, stirring to combine. Transfer mixture to skillet, and top with remaining 1/2 cup Mexican cheese blend. Bake 32 to 35 minutes or until cheese is melted and bubbling around edges. Garnish with cilantro. Serve with tortilla chips.