Mexican Cheesy Chicken Dip Recipes

CHEESY CHICKEN TACO DIP

Steps:

• In a greased 3- or 4-qt. slow cooker, mix salsa and beans. Top with chicken; sprinkle with taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours. , Remove chicken; shred finely using 2 forks. Return to slow cooker; stir in cheese. Cook, covered, on low until cheese is melted, 10-15 minutes, stirring occasionally., To serve, top with green onions, tomato and cilantro. Serve with chips.

CHEESY CHICKEN DIP

Steps:

• Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
• Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.

OUTRAGEOUS WARM CHICKEN NACHO DIP

Steps:

• Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.

MEXICAN CHEESY CHICKEN DIP

Steps:

• Preheat oven to 350 Fahrenheit.
• Grease a 9x13 panand set aside.
• Heat the oil in a skillet over medium-high heat.
• Add the onion, bell peper, and garlic and cook until softened.
• In a large bowl combine the chicken, cookedvegetables, beans, corn, enchilada sauce, salsa, cilantro, adobo seasoning, fajita seasoning and pepper.
• Mix well.
• Spoon half the mixture into pan.
• In a seperate bowl combine the cheeses.
• Sprinkle half the cheese mixture over the chicken/vegetable mixture that is in the pan.
• Top with the remaining chicken/vegetable and then op that with the rest of the cheese.
• Bake for 30 minutes.
• Let stand for 5 minutes and top with your garnishes.
• Serve with chips.

JALAPENO CHICKEN DIP

Steps:

• Combine the chicken and seasoned salt in a large skillet over medium-low heat; heat through.
• Combine the cream cheese and chicken soup in a microwave-safe bowl; cover and heat for 1 minute in the microwave. Add the chicken mixture and continue to heat at 1 minute intervals until the liquid bubbles. Stir in the jalapenos and serve immediately.

CHICKEN MEXICAN DIP - SUPER EASY!

Steps:

• In a microwavable bowl, microwave the chicken until it is hot (it takes my microwave 1 - 2 minutes).
• When it is hot, shred the chicken with two forks.
• Throw the cream cheese on top of the chicken and microwave on 10 second intervals until the cream cheese is softened and easy to stir.
• Stir in the salsa.
• Stir in the cheese.
• Stir in any additional ingredients that you choose. Optional - onion, black beans, cilantro - whatever you like! I usually use a red onion, but it tastes just as great without it.
• You can serve this hot or cold. I normally use Scoops, since the chicken can break thinner chips.
• This makes a small batch of appetizer portions. Double or triple the recipe if you are feeding a crowd! This dip is always one of the first to go, when I take it to parties.