Mexican Chicken Dip Food

MEXICAN SHREDDED CHICKEN DIP

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!

MEXICAN CHICKEN DIP

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.

POLLO LOCO - MEXICAN CHICKEN AND RICE WITH QUESO

Steps:

• If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.
• Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.
• When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.
• When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!*see notes about rice cooking*

CREAMY MEXICAN CHICKEN DIP

Steps:

• Heat oven to 350.
• In medium bowl, combine sour cream, milk and cream cheese; beat until smooth. Stir in chicken, cumin, salt, green chilies and hot pepper sauce.
• Spread mixture in 9-inch pie pan. Bake at 350 for 13 to 15 minutes or until thoroughly heated.
• Arrange chopped tomato around outer edge of dish; place reserved chilies in center.
• Serve with tortilla chips.

CROCK POT MEXICAN CHICKEN DIP

Steps:

• Boil and shred chicken breast.
• Combine all ingredients in crockpot.
• Cook on low for at least 3 hours.
• Serve with chips or crackers.

MEXICAN CHEESY CHICKEN DIP

Steps:

• Preheat oven to 350 Fahrenheit.
• Grease a 9x13 panand set aside.
• Heat the oil in a skillet over medium-high heat.
• Add the onion, bell peper, and garlic and cook until softened.
• In a large bowl combine the chicken, cookedvegetables, beans, corn, enchilada sauce, salsa, cilantro, adobo seasoning, fajita seasoning and pepper.
• Mix well.
• Spoon half the mixture into pan.
• In a seperate bowl combine the cheeses.
• Sprinkle half the cheese mixture over the chicken/vegetable mixture that is in the pan.
• Top with the remaining chicken/vegetable and then op that with the rest of the cheese.
• Bake for 30 minutes.
• Let stand for 5 minutes and top with your garnishes.
• Serve with chips.

ENCHILADA DIP

Steps:

• Heat oven to 350°F.
• Beat cream cheese, chiles, seasonings and 1 cup shredded cheese in small bowl with mixer until blended. Stir in chicken.
• Spread onto bottom of 9-inch pie plate.
• Bake 20 to 25 min. or until dip is heated through. Sprinkle with remaining shredded cheese; let stand 10 min.

OUTRAGEOUS WARM CHICKEN NACHO DIP

Steps:

• Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.

CHICKEN MEXICAN DIP - SUPER EASY!

Steps:

• In a microwavable bowl, microwave the chicken until it is hot (it takes my microwave 1 - 2 minutes).
• When it is hot, shred the chicken with two forks.
• Throw the cream cheese on top of the chicken and microwave on 10 second intervals until the cream cheese is softened and easy to stir.
• Stir in the salsa.
• Stir in the cheese.
• Stir in any additional ingredients that you choose. Optional - onion, black beans, cilantro - whatever you like! I usually use a red onion, but it tastes just as great without it.
• You can serve this hot or cold. I normally use Scoops, since the chicken can break thinner chips.
• This makes a small batch of appetizer portions. Double or triple the recipe if you are feeding a crowd! This dip is always one of the first to go, when I take it to parties.