Chicken Enchilada Dip Recipe

Chicken Enchilada Dip RecipePhoto by: Taste of Home Chicken Enchilada Dip Recipe Rating 5

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A friend brought this appetizer to our house for a dinner party. Everyone loved the zesty chicken and cheese dip so much that no one was hungry for supper. My friend graciously shared the recipe, and I’ve served it many times, always with rave reviews. –Leah Davis, Morrow, Ohio

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Chicken Enchilada Dip Recipe
  • Prep/Total Time: 20 min.
  • Yield: 24 Servings
    •
10 10 20

Ingredients

  • 2 cups shredded cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup chopped celery
  • 1/3 cup finely chopped onion
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope taco seasoning
  • Tortilla chips

Directions

  • In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with tortilla chips. Yield: 3 cups.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Chicken Enchilada Dip in Simple & Delicious March/April 2006, p35

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Reviews for Chicken Enchilada Dip (14)

Chicken Enchilada Dip Recipe

Chicken Enchilada Dip

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Reviewed on Dec. 26, 2011 by amethystra

Boy am I glad that I doubled this recipe for yesterday's Christmas party. Like others mentioned, it went over so well that several people asked for this recipe. I did a few minor adjustments.. I used Tillamook reduced calorie cheddar cheese, 12 ounces of evaporated milk, 7 ounces green chilies and I didn't double the celery or onions. Although I increased the liquid (evaporated milk) and didn't increase the celery or onions, it was still a thick dip since I prepared it the night before to let the flavors blend together. I'm definitely making this again!


Reviewed on Oct. 25, 2011 by angelasandoval

Prepared this on the stovetop, sauteing onions and celery first, adding remaining ingredeints except cheese plus a couple of tablespoons of chopped jalapenos until heated through. Removed from heat and stirred in cheese until melted. Very good and about as quick as the microwave method.


Reviewed on Jun. 23, 2011 by FACSteacher

This is a good dip with great flavor. I was able to cook the chicken ahead of time so putting this together was quick. I'll definitely be keeping this recipe.


Reviewed on May. 03, 2011 by joannatyner

This recipe is always a crowd pleaser and it's so easy to throw together. I don't always put the celery in if I don't have it on hand. I have made many variations of this just adding whatever I have on hand such as olives, jalapenos etc. Works just as well with regular milk if you don't have evaporated milk on hand. I definitely recommend doubling the recipe because it will go fast!


Reviewed on Oct. 30, 2010 by Mutrata

Incredibly good! So many requests for the recipe ... Used rotisserie chicken & sautéed the celery & onion a bit - YUM!


Reviewed on Oct. 13, 2010 by sydonia

Wonderful! I took this to a party last night and it got rave reviews. My husband thinks it would make a good filling for enchiladas too, but we haven't tried it yet.


Reviewed on Sep. 27, 2010 by Rube1234

Had a house-full of company this weekend and everyone raved about this dip. Easy to prepare and delicious - thanks for sharing this recipe!!


Reviewed on Aug. 14, 2010 by beebebishop

Madea double recipe of this to take to a bbq, came home with an empty bowl. Everyone raved.


Reviewed on Feb. 07, 2010 by Claricey

I want to try this recipe again, for I think the off flavor was the Taco Seasoning I used....It wasn't quite as good as I hoped.


Reviewed on Aug. 21, 2009 by Nazirite4God

My family thinks I'm a genius with this one. Added diced jalapeno for an added kick.

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