CHICKEN TACO DIP CREAM CHEESE RECIPES

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CHEESY CHICKEN TACO DIP RECIPE: HOW TO MAKE IT



Cheesy Chicken Taco Dip Recipe: How to Make It image

We're huge college football fans (go Irish!), and my chicken taco dip hasn't missed a season opener in many years. A slow cooker keeps the dip warm for the whole game—if it lasts that long! —Deanna Garretson, Yucaipa, California

Provided by Taste of Home

Categories     Appetizers

Total Time 04 hours 25 minutes

Prep Time 15 minutes

Cook Time 04 hours 10 minutes

Yield 8 cups

Number Of Ingredients 9

1 jar (16 ounces) salsa
1 can (30 ounces) refried beans
1-1/2 pounds boneless skinless chicken breasts
1 tablespoon taco seasoning
2 cups shredded cheddar cheese
3 green onions, chopped
1 medium tomato, chopped
1/4 cup chopped fresh cilantro
Tortilla chips

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.

Nutrition Facts : Calories 82 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

CREAM CHEESE CHICKEN TACOS | JUST A PINCH RECIPES



Cream Cheese Chicken Tacos | Just A Pinch Recipes image

My son's girlfriend made these for us a while back. They were so delicious, I just had to get the recipe from her! I made them at home and served them with shredded lettuce, tomato and my homemade https://www.justapinch.com/recipes/sauce-spread/sauce-spread-salsa/fresh-guacamole.html

Provided by Amy H. @Meave

Categories     Tacos & Burritos

Prep Time 20 minutes

Cook Time 10 minutes

Yield 5

Number Of Ingredients 9

1 package(s) (8 oz.) cream cheese
2 clove(s) garlic, minced
2 cup(s) deli rotisserie chicken, or leftover roast/baked chicken shredded
1 bunch(es) green onion, thinly sliced
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 cup(s) shredded cheddar cheese
10 medium corn tortillas
- canola oil for frying

Steps:

  • Preheat oven to 425 degrees
  • While oven is preheating, heat about a tablespoon of oil in a skillet. Fry tortillas, 1 at a time over medium heat until just very lightly browned. Repeat with all tortillas. Use more oil as needed. Set aside on a wire rack or paper towels to drain.
  • Place the cream cheese in a sauce pan over low heat, Stir until cream cheese is completely melted.
  • Add the shredded chicken, garlic, green onion, and cheddar cheese. Remove the saucepan from heat and stir until well combined.
  • Divide the chicken mixture evenly between each shell. Place the taco shells in a 9x13 inch baking dish. Bake for about 8-10 minutes or until the shells are starting to brown well.

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