1 can (14.5 oz each) Hunt’s® Petite Diced Tomatoes, drained
3/4 cup sliced green onions
1 tablespoon fresh chopped cilantro
1 pkg (8 oz each) cream cheese, softened
1 cup original corn chips, finely crushed
2 cups shredded Mexican blend cheese
Preheat oven to 400°F. Lightly spray 8x8 glass baking dish with cooking spray.
Combine chili, drained tomatoes, green onion and cilantro in small bowl; set aside. Spread cream cheese in bottom of baking dish. Top with an even layer of chili mixture. Sprinkle top with corn chips and cheese.
Bake 10 minutes or until cheese is melted and bubbly. Serve.