Mexican Shredded Chicken Dip Recipes

MEXICAN SHREDDED CHICKEN DIP

Mexican Shredded Chicken Dip image

This Mexican Shredded Chicken Dip is always a crowd pleaser! Shredded chicken, chiles, salsa and tons of cheese all baked together to bubbly, melted perfection.

Provided by Carolyn Mazzocco

Time 30m

Number Of Ingredients 7

Ingredients

4 Cups rotisserie chicken (shredded)
4 Cups Mexican shredded cheese (divided)
1 8 Ounce brick cream cheese (softened)
1 Cup salsa
1 4 Ounce can green chiles
3 Scallions (green and light green parts only, thinly sliced)
Tortilla chips (for serving)

Steps:

Pre heat oven to 350 degrees.
Mix the cream cheese, salsa, green chiles, half of the scallions and half of the cheese together in a bowl. Fold in the chicken. Pour the entire mixture into a baking dish and top with the remaining cheese. Bake for 20 minutes then broil for 5 minutes, until cheese is bubbly and browned in spots.
Scatter the rest of the scallions over the top and serve with tortilla chips.
Enjoy!

MEXICAN SHREDDED CHICKEN

Mexican Shredded Chicken image

This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!

Provided by IceCreamCaker

Categories World Cuisine Recipes Latin American Mexican

Time 6h5m

Yield 6

Number Of Ingredients 10

Ingredients

6 skinless, boneless chicken breast halves
water to cover
¼ medium yellow onion, chopped
2 cups salsa
2 tablespoons minced garlic
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons ground black pepper

Steps:

Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken to a plate and shred with 2 forks.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.9 g, Cholesterol 67.1 mg, Fat 4.2 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 1 g, Sodium 2936.2 mg, Sugar 3.3 g

CROCK POT MEXICAN CHICKEN DIP

Crock Pot Mexican Chicken Dip image

Make and share this Crock Pot Mexican Chicken Dip recipe from Food.com.

Provided by BekW8670

Categories < 4 Hours

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

4 boneless chicken breasts
1 (10 3/4 ounce) can cream of chicken soup
12 ounces cream cheese
1 cup shredded cheddar cheese
1/2 cup salsa
1 cup mayonnaise

Steps:

Boil and shred chicken breast.
Combine all ingredients in crockpot.
Cook on low for at least 3 hours.
Serve with chips or crackers.

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