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

Nutritional Facts

2 tablespoons: 66 calories, 3g fat (2g saturated fat), 18mg cholesterol, 291mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 5g protein.


  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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katlaydee3 User ID: 3741999 264205
Reviewed Apr. 2, 2017

"Delicious, super fast and easy. I used a rotisserie chicken from the grocery store."

angmclanc User ID: 3282588 254802
Reviewed Sep. 29, 2016

"YUM!! I could make a meal of this stuff."

jgbex1 User ID: 5795516 240278
Reviewed Dec. 26, 2015

"very good. family and friends really liked it. i may try a lower sodium soup because I thought it was a tad bit salty if the chips had salt."

sjmdam User ID: 4248228 215318
Reviewed Dec. 19, 2014

"crock pot easy way to go great flavor"

Leah0509 User ID: 7981259 62457
Reviewed Oct. 13, 2014

"What a wonderful dip, everyone who tried it loved it. I will be making this delicious and easy dip again in the future.

I made mine directly in the crock pot. First I sauteed the onion and celery in a pan with a little bit of oil until it was tender then added it straight into my 2qt crock pot along with all of the other ingredients. I also added 1/2 cup of Mexican cheese with the cheddar.
Add about 1/8tsp Daves Insanity Sauce to kick it up a notch =)"

MY REVIEW User ID: 1977181 67817
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!"

kbabe819 User ID: 3846515 108061
Reviewed Jan. 12, 2013

"Rave reviews from all! Loved it."

91memaw User ID: 2938089 136438
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."

amethystra User ID: 1679864 108060
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!"

angelasandoval User ID: 2401339 67816
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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