Finger Food Recipes

Mexican Chicken Dip

 

Mexican Chicken DipMexican Chicken Dip is one of those Mexican appetizers that our guests can't stop eating. We always end up having to making more than we thought we needed.

If you are pressed for time you can use canned chicken instead of cooking your own. We have also used a rotisserie chicken for this recipe and grocery stores have started to carry pre-cooked chicken that you can find near the deli section.

This Chicken Mexican dip goes great with tortilla chips, pita chips and corn chips. I have a few friends that want me to add some heat to this dip. They say it would be perfect with some cayenne pepper or hot sauce added. I told them that I would make a second batch just for them next time and they could make it as hot as they wanted. I better remember to label the two bowls of dips so someone doesn't accidentally burst into flames.

We used to keep copies of this recipe on hand because so many people asked for it. Now we just email the link to this web site to everyone who asks.

 

 

Mexican Chicken Dip Recipe

Ingredients:

  • 2 cups cooked chicken (shredded)
  • 1 cup (4 ounces) cheddar cheese (shredded)
  • 1 can cream of chicken soup, condensed
  • 1/3 cup chopped onion
  • 1 can (5 ounce) evaporated milk
  • 1/2 envelope taco seasoning
  • 1 can (4 ounce) green chilies (chopped)
  • A Bag of Tortilla chips for dipping

 

Preparation:

  1. In a 2-qt. microwave-safe bowl, combine all ingredients. (except for the chips)
  2. Cover bowl with paper towel or some wax paper to prevent splattering
  3. Microwave, on high for 4-5 minutes, then stir
  4. Microwave another 3-4 minutes longer or until heated through.
  5. Serve warm with your favorite chips.

Cooking times may be different for your microwave.




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