Buffalo chicken totchos

[ilyena_sylph]

Ingredients
1 tsp cumin
1 tsp chili powder
1/4 tsp dried parsley
1/4 tsp dried chives
1/4 tsp onion powder
1/4 tsp garlic powder
1 lb bag frozen tater tots
1 can chunk chicken breast (or equivalent amount shredded rotisserie chicken)
4 oz cream cheese
1/4 c Caniac sauce
1/4 c buffalo sauce
3 tbsp sour cream
1 cup shredded Colby Jack cheese (divided in half)
1/2 cup shredded mozzarella or white cheddar or aged gouda
1/3 cup diced celery
1/3 cup diced carrots
1/3 cup diced onion

Instructions

Preheat the oven to 350°F (or according to the tater tots instructions).
Mix dry spices together in a prep bowl. Cut a small opening in the top of the tater tot bag, pour in spices, fold (and hold) closed, shake thoroughly to coat tots in spices.
Bake the tater tots according to bag instructions (35 minutes at 350°) on a greased baking sheet (or aluminum foil).
While the tots are baking, start working on the buffalo chicken mixture.
Thoroughly drain and break up the can of chicken.
In a mixing bowl combine buffalo sauce, Cainiac sauce, cream cheese, and sour cream. Beat the mix together thoroughly, use a mixer if you have to.
Add 1/2 cup of Colby jack cheese, 1/2 cup of mozzarella cheese and chicken. Mix together
Fold in diced celery, carrots, and onions.
Once the tots are finished baking, remove them from the baking sheet and arrange half of the tots in a buttered (greased) casserole dish. Save the other half for the second portion of the dish.
Top the tots with 1/4 c of Colby Jack cheese, then layer on half of the buffalo chicken mixture on the tots. Arrange the remaining tots in the same radial arrangement on top of the buffalo chicken.
Spread the rest of the buffalo chicken mixture on top of the second layer of tots. Garnish with the last 1/4 cup of Colby Jack cheese.
Bake for 25-30 minutes at 350°F or until the buffalo chicken dip is hot and cheese is melted.
Enjoy! Serve a la carte, with tortilla chips, and/or celery and carrots.

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