Sunday, March 15, 2009

Chicken Enchilada Dip

This recipe is so easy to make and so good. I ended up heating it in a pan on the stove over medium-low heat until everything was heated through.

2 cups shredded cooked chicken
1 can condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese
1 can 5 oz. evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can 4 oz. chopped green chilies
1 envelope taco seasoning
Tortilla chips

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.

1 comment:

Julie said...

This sounds yummy! I can hardly wait to try it.