Mexican Cheesy Chicken Dip Recipes

Steps:

• Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
• Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.

Steps:

• In a greased 3- or 4-qt. slow cooker, mix salsa and beans. Top with chicken; sprinkle with taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours. , Remove chicken; shred finely using 2 forks. Return to slow cooker; stir in cheese. Cook, covered, on low until cheese is melted, 10-15 minutes, stirring occasionally., To serve, top with green onions, tomato and cilantro. Serve with chips.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
• Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
• Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to package directions. , In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops.

Steps:

• Combine the black and red pepper, paprika and garlic powder.
• Sprinkle evenly over chicken.
• Melt butter in a large skillet over medium-high heat.
• Add chicken and cook for 5-6 minutes on each side or until golden brown.
• Remove from heat.
• Top with chiles and cheese.
• Cover and let stand 2-3 minutes or until cheese melts.
• Sprinkle with additional paprika.
• (optional).

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.

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.

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.