MEXICAN SHREDDED CHICKEN DIP
This Mexican Shredded Chicken Dip is always a crowd pleaser! Shredded chicken, chiles, salsa and tons of cheese all baked together to bubbly, melted perfection.
Provided by Carolyn Mazzocco
Categories Appetizer
Time 30m
Number Of Ingredients 7
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!
CHICKEN MEXICAN DIP - SUPER EASY!
This dip is fantastic and is always a hit at parties! The best part - it is super easy and done in a matter of minutes with very little prep work. Before anyone comments that this is not really a cooking recipe, please trust that I know this is just mixing things together, not really cooking. When you are crunched for time and need something quick, this is a great dip. If you would like to spend hours in the kitchen making "artisan" fare, then choose another recipe! :)
Provided by CarolinaCookingGal
Categories Chicken
Time 5m
Yield 3-4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 203.5, Fat 17.6, SaturatedFat 10.2, Cholesterol 53.7, Sodium 562.5, Carbohydrate 5.8, Fiber 0.7, Sugar 2.5, Protein 6.6
MEXICAN SHREDDED CHICKEN
This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!
Provided by IceCreamCaker
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
- Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken to a plate and shred with 2 forks.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.9 g, Cholesterol 67.1 mg, Fat 4.2 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 1 g, Sodium 2936.2 mg, Sugar 3.3 g
CHICKEN ENCHILADA DIP
I found this dip on another site. I usually plan ahead and grill extra chicken a day or so ahead. However, the purchased grilled chicken would work just as well. Cooking time does not include preparing the chicken.
Provided by Ms B.
Categories Chicken
Time 35m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
- Transfer the chicken mixture to a medium baking dish.
- Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
- ***NOTE***I season the chicken with my favorite spices prior to grilling.
- Fajita seasoning or Montreal seasoning work well.
- The purchased grilled chicken would save a step, also.
- I have added more or less jalapeno depending on the tastes of those I will be serving it to.
Nutrition Facts : Calories 87.7, Fat 6.3, SaturatedFat 3.6, Cholesterol 29.7, Sodium 99.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.6, Protein 6.7
CROCK POT MEXICAN CHICKEN DIP
Make and share this Crock Pot Mexican Chicken Dip recipe from Food.com.
Provided by BekW8670
Categories < 4 Hours
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Boil and shred chicken breast.
- Combine all ingredients in crockpot.
- Cook on low for at least 3 hours.
- Serve with chips or crackers.
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