Best Chicken Mexican Dip Super Easy Recipes
MEXICAN SHREDDED CHICKEN DIP
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
Categories Appetizer
Time 30m
Number Of Ingredients 7
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!
CHEESY CHICKEN TACO DIP
We're huge college football fans (go Irish!), and my chicken taco dip hasn't missed a season opener in many years. A slow cooker keeps the dip warm for the whole game-if it lasts that long! -Deanna Garretson, Yucaipa, California
Provided by Taste of Home
Categories Appetizers
Time 4h25m
Yield 8 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 82 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 238mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
QUICK AND EASY MEXICAN CHICKEN
An easy entree with Mexican flair! Serve over rice or buttered noodles.
Provided by Karen Taylor
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
- Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g
MEXICAN CHICKEN DIP
Sometimes, long after the kids are in bed, I halve this recipe for hubby and myself, and we dip and eat in front of the TV. It's a great way to have dinner every so often.
Provided by evelynathens
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F.
- Butter 13 x 9 inch baking dish.
- Heat oil in medium skillet over medium heat.
- Add onion, garlic, cumin and cayenne pepper and saute until onion is translucent, about 6 minutes.
- Add bell pepper and jalapenos and saute until soft, about 4 minutes.
- Transfer to bowl using slotted spoon.
- Add chicken to skillet and cook until opaque, stirring occasionally, about 6 minutes.
- Add onion mixture to chicken and stir to combine well.
- Transfer to prepared baking dish.
- Pour salsa over.
- Top with cheeses.
- Cover and bake until cheese melts, about 10 minutes.
- Dollop with sour cream, sprinkle with green onion and serve immediately.
Nutrition Facts : Calories 914.8, Fat 62.5, SaturatedFat 35.4, Cholesterol 232.9, Sodium 1837.8, Carbohydrate 17.2, Fiber 3.9, Sugar 8.1, Protein 72.2
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