- 2-1/2 cups cubed cooked chicken breast
- 1 can (16 ounces) refried beans
- 1 cup salsa
- 3/4 cup chopped onion
- 2 cups (8 ounces) shredded cheddar or Colby-Monterey Jack cheese
- Tortilla chips
- In a large saucepan, combine the chicken, beans, salsa and onion; heat through. Transfer to a serving bowl; sprinkle with cheese. Serve with chips. Yield: 4 cups.
This recipe pairs well with a sweet red wine.
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Reviews for Chicken Nacho Dip
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I adjusted this recipe by using medium salsa and a few dashs of hot sauce..fantastic
It's a very good dip. The only thing we changed was to add more salsa and a 4 oz can of diced green chilies. I also served with a large dollop of sour cream on top.