Chicken Enchilada Dip Recipe
Chicken Enchilada Dip Recipe photo by Taste of Home

Chicken Enchilada Dip Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 24 servings


  • 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


  1. 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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Mar. 2, 2013

This is always the first thing to disappear at parties when i make it. Its easy and delicious. I have yet to find one person who didn't love it. Thanks for sharing!

Reviewed Jan. 12, 2013

Rave reviews from all! Loved it.

Reviewed Oct. 31, 2012

I made this recipe (doubled it) for our monthly wine tasting in our business, and it was such a hit I had to give out the recipe to at least 5 people! It was easy, and DELICIOUS and I will definitely make it again.

Reviewed Dec. 26, 2011

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 Oct. 25, 2011

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.

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