Mexican 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 served this dip with tortilla chips, pita chips and corn chips.
We used to keep copies of this recipe on hand because so many people asked for it. Now we just give them the link to this web site.
Mexican Chicken Dip Recipe
Ingredients:
- 2 cups shredded cooked chicken
- 1 can condensed cream of chicken soup, (not mixed with water)
- 1 cup (4 ounces) shredded cheddar cheese
- 1 can (5 ounces) evaporated milk
- 1/3 cup finely chopped onion
- 1 can (4 ounces) chopped green chilies
- 1/2 envelope taco seasoning
- Tortilla chips
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Preparation:
- In a 2-qt. microwave-safe dish, combine all ingredients. (except for the chips)
- Microwave, uncovered, on high for 4-5 minutes; stir.
- Microwave, uncovered, 3-4 minutes longer or until heated through.
- Serve with tortilla chips.
Cooking times may be different for your microwave.
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