Chicken Enchilada Dip Recipe
[quicklook-recipe prep_time=”12 min” cook_time=”8 min” serves=”24″ details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 2 cups shredded cooked chicken 1 can (10-3/4
[quicklook-recipe prep_time=”12 min” cook_time=”8 min” serves=”24″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 2 cups shredded cooked chicken
- 1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
- 1 cup (4 oz) shredded cheddar cheese
- 1 can (5 oz) evaporated milk
- 1/3 cup finely chopped onion
[/ingredients-left]
[ingredients-right]
- 1/2 cup chopped celery
- 1 can (4 oz) chopped green chilies
- 1 envelope taco seasoning
- Tortilla chips
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”20 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]
Editor’s Note: This recipe was tested in a 1,100-watt microwave.