1 Pound of Boneless Skinless Chicken Breast, Sliced Thin
1 Red Onion
4 Green Onions
1 Bunch of Fresh Chives
2 Tablespoons of Dried Chives, Finely Chopped
2 Tablespoons of Garlic Powder
2 cups Shredded Sharp Cheddar
1 cup Frank's Hot Sauce
1 cup Light Sour Cream
1 cup Cream Cheese, softened
Preheat the oven to 350 degrees. Bring a pot of water to a boil and add the chicken. Boil until cooked through and finely shred with two forks. Dice the red onion and slice the green onions separating the white bottoms from the green tops. In a large bowl combine the red onion, white bottoms, dried chives, 1/2 the cheddar, hot sauce, sour cream, and cream cheese, then season with salt and pepper.
Add the chicken to the bowl and mix to combine. Spread evenly in a baking dish or disposable pan (makes clean up much easier). Top with the remaining cheddar cheese and bake for 20-30 minutes or until the cheese on top is lightly browned and bubbling. Sprinkle the fresh chives on top and serve with tortilla chips.