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 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.

Originally Published in Reader's Digest